Eggs Benedict with Smoked Salmon

Enjoy poached eggs without any risk of salmonella by using a good egg products.

Eggs Benedict with Smoked Salmon Recipe

A fun upgrade to a traditional Eggs Benedict.

INGREDIENTS
4 pasteurized shell eggs
2 English muffins, split and toasted
4 slices of smoked salmon
1 tbsp. of white vinegar
Chopped fresh chives, for garnish (optional)
Salt and pepper, to taste
Hollandaise sauce  (homemade or store-bought)

For the Hollandaise Sauce:
4 large egg yolks
½-¾ cup unsalted butter, melted
Pinch of cayenne pepper
Salt and lemon juice to taste

INSTRUCTIONS
Prepare the Hollandaise Sauce:
In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
Place the bowl over a pot of simmering water (double boiler setup), making sure the bottom of the bowl doesn’t touch the water.
Gradually whisk in the melted butter, a little at at time until the sauce is smooth and thickened.
Season with a pinch of cayenne pepper and salt to taste. Keep the sauce warm over the pot of simmering water while you prepare the rest of the dish.

Assemble the Eggs Benedict:
Place the toasted English muffin halves on serving plates.
Prepare poached eggs using pasteurized shell eggs.
Top each muffin half with a slice of smoked salmon.
Carefully place a poached egg on top of each salmon slice. 

Serve:
Spoon hollandaise sauce generously over each poached egg. 
Garnish with chopped fresh chives if desired. 
Season with salt and black pepper to taste. 
Serve immediately and enjoy your delicious Eggs Benedict with Smoke Salmon!

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