Smoked Salmon Eggs Benedict

I wanted to begin the New Year with a wonderful First Meal! This plate has some of my favorite flavors with smoked salmon, tender poached eggs, and creamy hollandaise sauce. The looks are deceiving with this picture. A blender makes easy work for the hollandaise sauce and the eggs are not difficult to poach in a little simmering water. I hope you give this one a try!

2 English muffins

4 oz. smoked salmon

4 eggs

1 egg yolk

dash of cayenne pepper 

1 1/2 t. fresh lemon juice

4 T. butter, melted

1/2 t. salt

Toppings: capers, diced red onions, chopped chives

Split open the muffins, toast, and butter them and set aside.

To poach the eggs, bring a small saucepan 2/3 filled with water to a gentle simmer. Add 1 T. white vinegar.  Break 1 egg into a small ramekin or bowl. With a spoon, gently stir the water and when you have it swirling, very carefully let the egg slip into the "whirlpool." The white of the egg will form around the yolk. Let the egg poach for 3 minutes and remove from its water bath and let it drain on a paper towel. Repeat with the remaining eggs.

  

Put the egg yolk, lemon juice, and cayenne in a blender.  Pulse a couple times to combine.

Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up.

Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Place the English muffins (top and bottom) on a place. Top with half of the smoked salmon. Place two eggs on each half of the English muffins. Spoon half the hollandaise sauce over the eggs. Garnish with capers, red onions, and chopped chives.

Repeat process with the remaining ingredients.

Serves two.