Who doesn’t love a good Egg Benedict? Change it up why adding some dill to your holandaise and switching the bacon/ham with smoked salmon.
4 English Muffins
2 tsp White Vinegar
6 oz Smoked Salmon
Hollandaise Sauce – You can use your favorite hollandaise sauce (recipe to follow) or for a time saver, use Knorr Hollandaise Sauce Mix2 tbsp Dill, finely chopped
Prepare the hollandaise sauce. Add the chopped dill.
Fill a pot half full of water. Add white vinegar to the cooking water – this will make the egg white cook faster so it does not spread. Bring to a slow boil.
Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs.
Helpful Tip: To help with the poaching, break your egg in a small ramekin and slowly pour it into the water.
Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. Meanwhile, toast the English muffins.
Lay a slice of smoked salmon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped dill and serve with an arugula salad.
Basic Hollanaise Sauce
4 Egg Yolks
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.