Eggs Benedict (Halifax)

The perfect way to begin your weekend morning is by spoiling your taste buds. This Nova Scotia twist on a classic Eggs Benedict features fresh J. Willy Krauch Atlantic smoked salmon and a perfectly poached egg.

6 poached eggs
6 English muffins
12 slices J. Willy Krauch smoked salmon
Hollandaise sauce

Garnish:
smoked paprika
fresh tarragon, finely chopped
capers

Poach eggs in simmering water with a pinch of salt and splash of vinegar, for approximately 4 minutes.

Remove eggs from water using slotted spoon, and immerse in ice water to stop cooking.

Hold until ready to serve.

Split all English muffins in two halves. butter and toast. Place slices of smoked salmon over bottom six rounds of each toasted English muffin. Reheat eggs (trim excess cooked egg white) by immersing in simmering hot water for one minute.

Place reheated eggs over smoked salmon on each round. Drizzle Hollandaise sauce to taste over poached egg and garnish, if desired.

Makes 3-6 servings.