Egg Benedict with Smoked Salmon

Egg Benedict is my favorite breakfast dish. I wish I could have it more often if it didn't add those extra pounds and had less cholesterol but I think its ok to spoil yourself once in awhile.It will make any meal elegant and special occasion.

When making Egg Benedict there are few steps involved.You will start making the creamy, rich , buttery sauce called Hollandaise sauce,then carefully poaching the eggs, then you would usually fry Canadian bacon, but I wanted  to do something different I used smoked salmon instead of Canadian bacon and the results were amazing.The last step you would do is pour some sauce over the eggs.yum,yum,yum!!!

The hollandaise sauce was adapted from http://simplyrecipes.com/recipes/eggs_benedict/
This sauce is so easy to make and comes out perfect every time.

Makes 4 Egg Benedicts

Ingredients:

2 English muffins sliced in half and toasted
4 eggs ( preferably fresh and organic)
1/4 red onion thinly diced
8-10 thin slices of smoked salmon
1 tablespoon white vinegar


Hollandaise sauce(adapted from Simply Recipes):

• 10 Tbsp unsalted butter
• 3 egg yolks
• 1 Tbsp lemon juice ( I used 3,depends how lemony you want it to be)
• 1/2 teaspoon salt
• Dash of cayenne
• hot boiling water if needed

Directions:
In a small saucepan melt the butter on low heat.(don't let it boil)
Using a blender mix egg yolks,lemon juice,salt and cayenne. blend for about 20-30 seconds.
With blender still working, gradually and slowly add butter. blend until all butter is well combined.
The sauce supposed to be lemony, buttery and lightly salted. I added about 1/4 cup of hot water to make it a little thinner.

Bring a large saucepan filled 1/2 with water to a boil. add vinegar. turn the heat down to low and add the egg one at a time.cook for like 3-4 minutes.

Place toasted English muffin on a plate, sprinkle with onions, add a layer of smoked salmon. top it with egg and pour hollandaise sauce over the egg. sprinkle with paprika.