Smoked Salmon Eggs Benedict
Cooking Level: ★★☆☆☆
8 English muffins
8oz Tasmanian smoked salmon
4 egg yolks
1/3 cup butter, melted
2 tbsp lemon juice
1/4 tsp salt
1 pinch cayenne pepper
2 tbsp chopped fresh dill
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.
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 2tbsp Hollandaise Sauce.
In a heatproof bowl over a saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes.
Remove from heat.
Whisk in butter, 2tbsp at a time, until thickened
whisk in lemon juice, salt, cayenne and dill. Keep warm over hot water.
SOUTH STREAM TIPS
All of you know the Classic Egg Benedict. You can also add wilted baby spinach on the Muffin. Be careful when you prepare the Hollandaise. Make sure the mix is not too hot and whisk gently until it becomes a rich, creamy sauce. You can also add herbs to the Hollandaise if you like.