In a blender, combine three egg yolks, two tablespoons of freshly squeezed lemon juice, a pinch of cayenne pepper, and salt. Blend on medium speed for about 30-60 seconds until the mixture turns pale yellow.

With the blender running, slowly drizzle in 1/2 cup of melted unsalted butter until it fully emulsifies into a creamy, silky sauce. Set aside and keep warm.

Fill a medium saucepan with water and bring it to a gentle simmer over medium heat.

Crack each egg into a small cup, then gently slide them into the simmering water, ensuring they aren't crowded. Cook for 3-4 minutes, or until the egg whites are firm and the yolks are beautifully runny.

Use a slotted spoon to remove the eggs and drain them on a paper towel.

While the eggs are poaching, split and toast two English muffins until they're golden brown and crispy.

You can use a toaster or place them under the broiler for about 3-5 minutes, keeping an eye on them.

On each toasted English muffin half, place a generous slice of smoked salmon.

Next, layer on fresh avocado slices for a touch of creaminess.

Carefully place a poached egg on top of each, allowing the warm yolks to create a rich sauce.

Now, take the prepared hollandaise sauce and drizzle it generously over each poached egg.

Sprinkle a dash of cayenne pepper on top for an extra pop of flavor, if desired.

Serve your Smoked Salmon Eggs Benedict hot, garnished with fresh herbs if you like, and enjoy your homemade brunch masterpiece.