The salty, smoked flavor of lox or cold smoked salmon can overpower eggs benedict. Use salmon tartar as a better alternative with it's mild natural flavor of salmon.
Ingredients:
Hollandaise sauce
1 cup butter melted
1/4 tsp. salt
4 medium egg yolks
3 Tbsp. lemon juice
Eggs Benedict
2 85g cups Ocean Kitchen Salmon Tartar
8 Eggs
4 English Muffins
2 Teaspoons of White Vinegar
Fresh Dill Sprigs
Directions:
In double broiler, mix egg yolks, lemon juice and salt. If you don't have a double broiler, you can hold a small saucepan over over a steaming pot of water. The saucepan should be suspended, and not touch the boiling water
Slowly stir in a cup of melted butter, two tablespoons at a time.
Once all butter is stirred in, place a cover over the sauce.
To poach the eggs, bring 2 inches of water to boil in a large pan, and add vinegar.
Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set, and yolk should be slightly soft. Remove with slotted spoon.
Slice and toast two English muffin halves.
To serve, place toasted English muffin half on a plate, then spread one quarter of an 85g cup of salmon tartar, then the poached egg, two tablespoons of Hollandaise sauce and garnish with fresh dill sprigs.
Serving Suggestions:
Serve with hash browns
Serve with smashed red or Yukon gold potatoes
Serve with fruit salad
Serve with avocado salsa