Smoked Salmon Benedict
Yield: 1 serving 

2 poached eggs
1 Food for Life English muffin
2 tablespoons cream cheese
2 slices smoked salmon
Chives
Red onion
2 tablespoons hollandaise

1. Bring a pot of water to a boil and poach eggs to desired doneness.
2. Toast English muffin to desired toastiness. Prepare hollandaise sauce according to recipe below.
3. Assemble the eggs Benedict open-face in the following order: English muffin, spread cream cheese, smoked salmon, chives, red onion, poached egg.
4. Then top each half with hollandaise sauce.

Hollandaise Sauce
Yield: 1 cup

3 egg yolks
1 ½ ounces water
½ ounce lemon juice
9 ounces butter, melted
Salt
Pepper

1. Combine the egg yolks, water, and lemon juice in a metal mixing bowl and whisk over a warm water bath until egg yolks are thickened and a pale yellow color, about the consistency of whipped cream.
2. Whisk in the melted butter in a slow, steady stream.
3. Adjust the seasoning with salt and pepper.