Smoked Salmon Eggs Benedict

Step 1

Bring a pot of salted water to a boil. Add the eggs, reserving 1 egg (per serving) for the sauce. Soft boil the eggs for 6 min.

Step 2

Meanwhile, cut the English muffin in half & butter both sides.

Step 3

Toast the English muffin, butter-side down, in a pan over medium heat until golden brown.

Step 4

After 6 min, spoon the eggs into a bowl of icy cold water to stop the cooking.

Step 5

When cooled, gently peel the eggs & set aside.

Step 6

Juice the lemon & set aside the juice.

Step 7

Let's make Hollandaise sauce! Separate the remaining raw eggs, placing the yolks into a small saucepan.

Step 8

Add the water (1 tsp per serving) & lemon juice. Season with salt & pepper. Whisk to combine.

Step 9

Place the saucepan over low heat & continue whisking. Be careful not to let it boil! Add the butter, a little bit at a time.

Step 10

The sauce should thicken so that it coats the back of a spoon. When done, remove from heat.

Step 11

Place the toasted English muffins on a plate. Top with the smoked salmon & egg.

Step 12

Spoon the Hollandaise sauce over top. Season with salt & pepper. Extra Hollandaise is for sandwich dipping!