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.
1 cup butter melted
1/4 tsp. salt
4 medium egg yolks
3 Tbsp. lemon juice
2 85g cups Ocean Kitchen Salmon Tartar
4 English Muffins
2 Teaspoons of White Vinegar
Fresh Dill Sprigs
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.
Serve with hash browns
Serve with smashed red or Yukon gold potatoes
Serve with fruit salad
Serve with avocado salsa