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Ingredients:

• 2 English Muffins
• Paprika

Hollaindaise Sauce

• 1/2 stick butter, melted
• 3 egg yolk
• Salt
• 1 tsp water
• 2 tsp lemon juice

Poached Egg

• Water
• 2 tsp white vinegar
• 4 eggs

Salmon

• 4 oz. filet salmon
• 2 tsp lemon juice
• salt
• pepper

Directions:

Salmon:

1. Heat cast iron skillet to medium high
2. Put salmon flesh side down and sear for 5 minutes
3. After 5 minutes, flip salmon, cover pan and remove from heat and let sit for another 5 minutes
4. Once fully cooked, chop into small pieces and mix with lemon juice, salt and pepper

Hollandaise Sauce

1. Vigorously whisk the egg yolks in a bowl and until the mixture is thickened and doubled in volume.
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
3. Remove from heat and slowly drizzle in the melted butter and lemon, put back on heat and continue to whisk until the sauce is thickened and doubled in volume.
4. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in water before serving.

Poached Egg

1. Fill saucepan with water at least 6 inches deep
2. Bring water to a rolling boil and add vinegar
3. With a whisker, stir water counter clockwise to create a vortex
4. Drop 2 eggs (one at a time) into the water and cover for 120-150 seconds (depending on size of yolk)
5. Remove eggs with slotted spoon and repeat process with remaining two eggs

Assemble eggs benedict on griddled english muffin and top with paprika