EGGS BENEDICT WITH SMOKED SALMON

Eggs Benedict is the ultimate breakfast or brunch entrée. English crumpets, smoked salmon, and heavenly hollandaise sauce...what's not to love about this dish! Read through the recipe and place everything on the counter. The Easy Hollandaise Sauce is made in the blender and kept warm in hot water while making your foolproof poached eggs.

Lee’s Kitchen Tips:

If your eggs need a little bit of tidying-up, trim the edges with "kitchen only" scissors before placing on top of ham.

If you want to poach your eggs in advance, poach them for 3 to 4 minutes and place eggs immediately in an ice bath and refrigerate. Just before you want to serve and you have the plates ready, carefully drop the eggs in gently simmering water for about 30 seconds, to reheat.

Easy Blender Hollandaise Sauce

8 T unsalted butter (1 full stick)

2 large egg yolks

Juice of 1 medium lemon

¼ t Worcestershire sauce
¼ t sea salt

Dash of cayenne pepper

Heat butter in a small pan on top of the stove until it just starts to bubble or sizzle.

In a blender, combine the egg yolks, lemon juice, Worcestershire, salt, and cayenne pepper.

Blend until mixture is light in color and frothy.

With blender running on slow speed, pour the hot butter in a thin stream through the top and blend until well combined and thickened. 
This could take a minute or two.

Set blender in a bowl of very hot water while making the eggs.

4 eggs, room temperature
2 T white vinegar

English crumpets or English muffins
Softened butter
4 oz hot smoked salmon (such as alder smoked)
Cayenne pepper, for garnish
Snipped chives, for garnish

Foolproof Poached Eggs

Halfway fill a 2-quart saucepan with water. 
Bring to a gentle boil and add the vinegar.

Crack eggs into four small bowls.

Using a large slotted spoon, stir the water with the handle to make a little whirlpool in your pan.

Gently slip eggs into the swirling water.

Turn off heat, cover the pan with a lid and set your timer for 3 to 4 minutes, depending upon how you like your yolks.

To Assemble

Place one or two slices of toasted English crumpets or muffins on each plate.
Spread each slice with a little softened butter. 

Top with the salmon pieces.

Using a slotted spoon, remove eggs, one at a time and hold over your other hand with a tea towel to catch the water.

Place the eggs on top of salmon.

Pour the Hollandaise Sauce over and sprinkle with a little cayenne pepper and garnish with chives, if desired.

Serves 2 to 4