Smoked Salmon Eggs Benedict

recipe

• Step 1
  Bring a pot of salted water to a boil. Add the eggs, reserving 1 egg (per serving) for the sauce. Soft boil the eggs for 6 min.
• Step 2
  Meanwhile, cut the English muffin in half & butter both sides.
• Step 3
  Toast the English muffin, butter-side down, in a pan over medium heat until golden brown.
• Step 4
  After 6 min, spoon the eggs into a bowl of icy cold water to stop the cooking.
• Step 5
  When cooled, gently peel the eggs & set aside.
• Step 6
  Juice the lemon & set aside the juice.
• Step 7
  Let's make Hollandaise sauce! Separate the remaining raw eggs, placing the yolks into a small saucepan.
• Step 8
  Add the water (1 tsp per serving) & lemon juice. Season with salt & pepper. Whisk to combine.
• Step 9
  Place the saucepan over low heat & continue whisking. Be careful not to let it boil! Add the butter, a little bit at a time.
• Step 10
  The sauce should thicken so that it coats the back of a spoon. When done, remove from heat.
• Step 11
  Place the toasted English muffins on a plate. Top with the smoked salmon & egg.
• Step 12
  Spoon the Hollandaise sauce over top. Season with salt & pepper. Extra Hollandaise is for sandwich dipping!