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RIVER BARROW SALMON BENEDICT

Prep
15 Minutes
Cook
10 Minutes
Serves
4

Ingredients

  • 4 BAYS® English Muffins, split and lightly toasted
  • 8 paper-thin Bermuda onion slices
  • 8 slices (4 ounces) Irish smoked salmon or lox
  • 8 eggs, poached
  • 4 egg yolks
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • dash hot pepper sauce
  • 1 stick (4 ounces) butter
  • 2 tablespoons snipped fresh chives

Instructions

  • Place toasted muffin halves on serving platter or individual plates. Top each muffin half with a slice of onion, a slice of salmon, then a poached egg.

  • In a saucepan, melt butter until bubbling. In a blender container, combine egg yolks, salt, lemon juice and hot pepper sauce; blend at high speed for 30 seconds. With blender still running, pour butter in a steady stream until mixture is completely emulsified. Stir in chives. Spoon over benedicts. Serve immediately.
RIVER BARROW SALMON BENEDICT