RIVER BARROW SALMON BENEDICT

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.