SMOKED SALMON. BENEDICT - HOLLANDAISE

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.