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Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict
YIELDS
4 servings
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Ingredients

Smoked Salmon Eggs Benedict

1
tsp vinegar
8
eggs
4
English muffins or wedges focaccia or croissants
8
oz smoked salmon

Hollandaise Sauce

4
egg yolks
cup butter, melted
2
Tbsp lemon juice
¼
tsp salt
pinch cayenne pepper
2
Tbsp chopped fresh dill
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Directions

Step 1

Pour enough boiling water into skillet to come 3 inches up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.

Step 2

Meanwhile, cut English muffins horizontally in half and toast; place 2 halves, cut side up, on each plate. Top each with smoked salmon, poached egg and 2 tbsp Hollandaise Sauce.

Step 3

In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 tbsp at a time, until thickened; whisk in lemon juice, salt, cayenne and dill. Keep warm over hot water.

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