Eggs Benedict

Recipe Ingredients

2		English muffins
1 tablespoon	15ml	Butter
4		Smoked salmon
4		Eggs - poached
		Sauce
2		Egg yolks
1/4 teaspoon	1.3ml	Salt
1		Cayenne pepper
1 tablespoon	15ml	Lemon juice
1/2 cup	99g / 3.5oz	Melted butter

Recipe Instructions

Split the muffins and toast them. Butter and place a slice of smoked salmon on each half muffin. Carefully place a poached egg over the salmon and cover with the following variation of Hollandaise sauce.

Sauce: Beat the egg yolks until thick; stir in the salt, cayenne pepper and lemon juice. Add 1/2 teaspoon butter at a time, beating steadily. When half the butter is used, add the rest a little faster, still beating steadily. Serve immediately. Serves 2 to 4.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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