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Eggs Benedict with Smoked Salmon and Dill Hollandaise

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  6 servings
For the Sauce:
3 large egg yolks
2 tablespoons water
2 sticks unsalted butter, melted
1 teaspoon Tabasco sauce
1 bunch fresh dill, chopped (reserve 6 sprigs)
Fresh lemon juice

For the Eggs:
1/4 cup white vinegar
12 large eggs
6 English Muffins, cut in half, toasted
1/2 pound smoked salmon
2 ounces capers (optional)
Use a pan half filled with water and a large heatproof bowl to create a double boiler. Place egg yolks and 2 tablespoons water in bowl; make sure water in pan does not touch bottom of bowl. Bring water to a gentle simmer over medium-low heat. Season eggs with salt and pepper; whisk constantly until mixture starts to thicken, about 5 minutes. (Be careful not to scramble the eggs!) Remove bowl from pan, resting it on a wet towel formed into a ring to secure it into place. Whisk warm, melted butter into the eggs a little at a time, making sure each addition is completely incorporated before adding more. Finally, add Tabasco, a few drops of lemon juice and the chopped dill. Adjust seasoning with salt and pepper and keep warm on or near the stove while poaching the eggs.

Fill a large, shallow pan with water to the depth of two inches. Bring to a simmer and add vinegar. Working with 6 eggs, crack the eggs one at a time and gently slide them into the water. Do not allow the water to boil. Once the whites have set and the yokes are glazed but still soft, about 4 minutes, use a slotted spoon to remove each egg to a large plate. Repeat with remaining 6 eggs.

Blot eggs with paper towel to remove excess water. Place 2 English muffin halves, cut side up, on each plate. Cover generously with smoked salmon. Place a warm poached egg on each English muffin half and cover with the dill hollandaise sauce. Garnish each egg with capers (if using) and a spring of dill.

Recipe reprinted by permission of Woolverton Inn, NJ. All rights reserved.
Date Added: 01/01/2008
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