Smoked Salmon Eggs Benedict

Yes, my Fiance` and I ate these today for brunch. This is his favorite breakfast dish so every once in a blue moon I like to make these as a surprise for him.
I've posted about eggs benedict before but I used prosciutto last time. Our other favorite type eggs benedict is with Smoked Salmon. I'll admit this again - it isn't the easiest thing to make - I did ruin a few egg poachings when I first tried. But practice makes perfect! This dish is probably better suited for an experienced cook, but don't be intimidated - once you get the hang of it, you will feel so proud and want to make these as much as you can.

Hollandaise Sauce:

Separate the yolk from the whites of 2 eggs in a bowl. Whisk the yolks until mixture lightens in color and add in 1 tbs of fresh lemon juice. In a small pan on low heat, lowest possible setting, melt the butter. Add in the yolk/lemon juice mixture and continue whisking quickly so the eggs don't cook. If you can, the better method is to do this with a double boiler - less risky in cooking the eggs. Add a sprinkle of cayenne pepper and continue whisking until the sauce is frothy and thick. Turn off heat and serve right away or set aside on warm stove with a lid.

Eggs:
Poach your eggs.

Prepare:

Slice the English muffins and toast. Layer on 1 slice of salmon on each half. Carefully place a poached egg on top of the salmon. Top off with the hollandaise sauce.

Ingredients: For 2

• 4 poached eggs
• 2 egg yolks
• 1 Tablespoon fresh lemon juice
• 1 Hefty tablespoon of melted butter
• 2 whole wheat English muffins
• 4 organic smoked salmon
• Cayenne pepper
• Cracked black pepper on top