Smoked Salmon Benedict
Makes 1 serving
2 toasted English muffins (or biscuits)
4 ounces smoked salmon
2 poached eggs
Hollandaise sauce (recipe follows)
Place the muffins on a serving plate. Arrange thin slices of smoked salmon on top of the muffins. Place the eggs on top of the salmon and drizzle with hollandaise sauce.
Quick Hollandaise Sauce
2 tablespoons butter
1 teaspoon fresh lemon juice
1 egg yolk, well beaten
1 tablespoon evaporated milk
Pinch of salt
Pinch of cayenne
1/2 teaspoon minced fresh dill
Melt the butter in a saucepan over medium-low heat. Stirring constantly, add the lemon juice, egg yolk, milk, salt and cayenne. Stir until the mixture thickens. Stir in the dill and serve warm.
Makes 1 serving
2 toasted English muffins (or biscuits)
4 ounces smoked salmon
2 poached eggs
Hollandaise sauce (recipe follows)
Place the muffins on a serving plate. Arrange thin slices of smoked salmon on top of the muffins. Place the eggs on top of the salmon and drizzle with hollandaise sauce.
Quick Hollandaise Sauce
2 tablespoons butter
1 teaspoon fresh lemon juice
1 egg yolk, well beaten
1 tablespoon evaporated milk
Pinch of salt
Pinch of cayenne
1/2 teaspoon minced fresh dill
Melt the butter in a saucepan over medium-low heat. Stirring constantly, add the lemon juice, egg yolk, milk, salt and cayenne. Stir until the mixture thickens. Stir in the dill and serve warm.
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