Smoked Salmon Benedict

A bed of smoked salmon on a toasted English muffin topped with a poached egg and Hollandaise sauce, making for one tasty Smoked Salmon Benedict.

James brought back some smoked salmon, and while we enjoyed it, I also wanted to make something with it. After all, we don't get smoked salmon often. James thought of Eggs Benedict and then replacing the ham with smoked salmon - so now I'm sharing Smoked Salmon Benedict with you! Typically, Eggs Benedict consists of a split English muffin, with each half topped with ham, a poached egg, and Hollandaise sauce. It's kinda like a creamier, tangier, yellow mayonnaise. Hollandaise sauce imparts a tangy and rich butteryness to this Smoked Salmon Benedict. The tangy lemon juice brightens and brings out some of the smoked salmon flavor, making for a more scrumptious meal. I made the Hollandaise sauce in a blender, although I'd recommend using a whisk for the smaller volumes used in this recipe.

What's your favorite way to eat smoked salmon?

Smoked Salmon Benedict

by CJ Huang

Prep time: 15 minutes
Cook time: none
Total time: 15 minutes
Yield: 2-4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			4	poached eggs
			2	English muffins, split and toasted
	4 ounces			smoked salmon
			2	egg yolks	Make some meringues with the whites. :)
		1 tablespoon		lemon juice
		1/4 cup		butter, melted

Methods:

	1. Gather all materials.
	2. Blend together lemon juice and egg yolks, then drizzle in butter while blending.
	3. Place smoked salmon on half an English muffin, and then top with poached egg. Top with Hollandaise sauce.