6oz smoked salmon
4 eggs
1T vinegar
2 English muffins
Cut and toast your muffins, top with the smoked salmon. To poach the eggs, bring a saucepan of lightly salted water to boil. Add the vinegar and reduce to a gentle simmer. Swirl the water well with a fork and crack the 4 eggs into the water, cook for 3 minutes, remove with a slotted spoon and repeat with each egg.
hollandaise sauce
1 stick of butter (melted)
3eggs yolks
1t freshly squeezed lemon juice
sea salt and fresh pepper
To make the Hollandaise sauce, use a blender, add the 3 egg yolks and blend with the 1t lemon juice. Melt in the microwave your butter, pour it into the blender and let blend for about 2 minutes. Add salt and pepper. Pour over your eggs and sprinkle with Dill Weed, or a sprig of Rosemary. Serves 4
This recipe became a favorite at the B&B for our guest. I served this weekly with a side of asparagus. I received so many nice compliments on this dish that I thought I would share it with you. There are so many variations of eggs benedict, you can use ham instead of salmon, or you can make eggs florentine which is using sauteed spinach instead of a meat. If you thinking about Christmas and your guest arriving and wondering what would be a great Christmas morning breakfast, this is it!!
Wishing all my blog friends a stress free and joyful Christmas season. Remember to enjoy every part of it. The tree, lights ,presents, family and friends, shopping, giving, music,work parties church, and of course the Food. Enjoy Susan
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