Smoked Salmon Eggs Benedict

Serves: 3

Prep Time: 10 min

Cook Time: 15-20 min

Eggs Benedict are a brunch favorite. They're pretty simple to make, and even better with smoked salmon from the Pacific Northwest!

Ingredients

2 tbs white vinegar

3 eggs

3 halves of Killer Dave’s english muffins, toasted

Smoked salmon of your choice

Chives, chopped for garnish

Chili oil, optional

Hollandaise

2 tsp lemon juice

2 tsp white wine vinegar

3 egg yolks

1 stick unsalted butter, diced

Instructions

1. Take a small pot and fill with water about just under half full and set to a low boil.

2. Dice your stick of butter, and start to toast your english muffins.

3. In a stainless steel mixing bowl, add in your lemon juice and vinegar. Using a whisk, mix well until light and frothy.

4. Place your bowl over your pot of water and continue to wish until the mixture thickens. When the consistency looks right, and to avoid splitting, remove from the heat, and season with a pinch of salt. Keep the mixture warm while you finish the rest of your prep.

5. In the same pot of water, add in some vinegar and stir the water so you have a whirlpool going. Make sure your heat is on simmer, and not a full boil. Drop in one of your eggs and let cook for about 4 min. If you have a small spoon, you can continue to help keep the whirlpool going so that it cooks evenly and doesn’t spread out. Then remove with a slotted spoon to remove excess water.

6. Repeat step 5 as needed, you can even reuse the same water if the egg didn’t spread out.

7. Take your now toasted muffins and lightly butter then, place a few pieces of salmon on each, top with your poached egg, and pour over some hollandaise sauce. Garnish with chopped chives and any other sauces you desire, and enjoy while warm!