Smoked Salmon Benedict
|Hollandaise sauce||2 Tablespoon (Basic Or Blender)|
|English muffins||3 , split|
|Thin smoked salmon slices||9|
|Salmon caviar/Finely chopped ripe olives, if desired||1 Cup (16 tbs)|
Prepare Basic or Blender Hollandaise Sauce; keep warm over hot water.
Do not let water come to a simmer.
Toast muffin halves; butter lightly.
Place smoked-salmon slices on top of buttered muffin halves.
In a medium saucepan or skillet, pour water 1-1/2 to 2 inches deep.
Bring to a boil; reduce to a simmer.
Break each egg into a small bowl.
Slip eggs into water, one at a time, holding bowl close to surface of water.
Poach eggs 3 to 5 minutes.
Use a slotted spoon to lift poached eggs from water.
Place 1 egg on each salmon-topped muffin half.
Season with salt and pepper.
Spoon Basic or Blender Hollandaise Sauce over top.
Garnish with a small amount of caviar or olives, if desired.