Smoked Salmon Eggs Benedicts

I love smoked salmon and love poached eggs; therefore I love this. I usually make a baby spinach salad to go with it.

» Ingredients

• 2 English muffins, halved
• 4 oz smoked salmon
• 4 poached eggs
• hollandaise sauce (2 egg yolks)

» Instructions

1. Make hollandaise sauce.
2. Toast the English muffins.
3. Make poached eggs.
4. Assemble the smoked salmon on top of the halved English muffin, then carefully place a poached egg on top.
5. Generously add hollandaise sauce on top.

» Serves 2

» Variations

• Original Eggs Benedict: replace smoked salmon with 4 pieces of quarter-inch thick Canadian bacon. Pan fry bacon until browned.
• Eggs Florentine: Replace smoked salmon with 2 cups of baby spinach, blanched.
• English muffins can be replace with biscuits or any types of bread (that you like) that cut to thick pieces.

Poached Eggs

» Ingredients

• eggs (1 to 4 eggs per batch)
• 1 teaspoon salt
• 2 tablespoons white distilled vinegar

» Instructions

1. Fill a large sauce pan with about two inches of water; add salt and vinegar; bring to boil.
2. Crack each egg into a small cup.
3. Lower (the rim of) the cup to the surface of water then slide the egg into the water. Repeat if poaching more than one. Avoid crowding them together.
4. Cover and let the water come to a boil again. Then remove from heat. About 6 minutes for half cooked eggs.