Smoked Salmon Benedict

Ingredients: (1 serving)

1 English muffin (lightly toasted)
2 poached egg
4 oz Scottish smoked salmon

Hollandaise Sauce:
1 large egg yolk
2 tsp freshly squeezed lemon juice
4 Tbsp (1/2 stick) unsalted butter, melted
1/2 tsp salt

Prep:

1. Place all Hollandaise Sauce ingrediets in a blender and pulse to combine.

2. Assemble dish by placing muffin halves on the bottom, topped with 2 oz of smoked salmon each, then egg. Drizzle sauce on top and serve immediately.



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