- 2 sauce pots
- 2 Tablespoons white vinegar (any white colored vinegar will do: white wine, champagne, rice)
- 1 Teaspoon Kosher salt
To make this variation of the classic Eggs Benedict you will first need to start with two sauce pots with water. One needs to be half full, this will be for poaching the eggs and the second will need about an inch, this will be for the Hollandaise Sauce. With the first pot, the pot that is half full of water, add the two tablespoons of white vinegar and 1 teaspoon Kosher salt, bring to a boil then lower to a medium low heat.
- ½ butter
- 3 large egg yolks
- 1 Tablespoon fresh lemon juice
- 1/8 Teaspoon kosher salt
- 2 dashes of tabasco sauce
Melt butter in microwave (should be completely melted). Bring the second pot with about and inch of water to a boil, then lower to medium heat. Use any metal bowl in your pantry that will cover the top of the pot (best to use a bowl that is a little larger than the pot so you can hold onto the bowl). Add egg yolks and lemon to the bowl and using a towel to hold the metal bowl vigorously whisk the yolks until the mixture thickens (tip: remove the bowl from time to time from the pot so not to scramble the yolks. Once the yolk mixture is thickened slowly add the melted butter (keep removing from heat every minute of so to avoid scrambling the yolk or breaking the sauce). Once all the butter is incorporated remove from heat and add the tabasco and salt and adjust accordingly.
- 4 English muffins
- 8 oz. Smoked Salmon
- 8 large eggs
- 2 tablespoons minced red onion
- 2 Tablespoons capers
Using the first pot of water with the vinegar and salt in it crack two eggs and gently place in the simmering water for about 3-4 minutes. While eggs are poaching toast your English muffin. Once the English muffin is toasted add 1 oz. of smoked salmon to each muffin. With a slotted spoon remove the poached egg and place on top of the smoked salmon. Add Hollandaise sauce and a sprinkle of minced red onion and capers if desired. Enjoy!