A pescetarian alternative to the traditional Eggs Benedict, these are super simple and quick to make using store-bought hollandaise and poaching your eggs in the microwave!
Ingredients
2 Eggs, Poached
1 English Muffin, halved
2 Large Slices of Smoked Salmon
2 Tbsp. Hollandaise Sauce
1 tsp. Black Caviar (optional)
Fresh Ground Black Pepper to taste
Instructions
For Poached Eggs:
You can poach the eggs using your favorite traditional method. However, a very quick and easy way to do it is to fill a cereal bowl with water, crack an egg into the bowl, and to place it in the microwave for 1.5-2 minutes. Strain the egg out through a sieve or a slotted spoon and enjoy!
Toast the English muffin in a toaster or on a skillet set at low heat.
Heat Hollandaise Sauce in the microwave for 15 seconds. Remove from microwave and stir. If you need to heat it further, only do so for 2 seconds at a time, stirring in between heatings. You don't want to overheat the sauce as the oils will separate from the solids.
To assemble:
Place English Muffins inside-up on a plate. Lay a slice of smoked salmon on each side, place a poached egg on top of that, and then spoon hollandaise sauce evenly between the 2 halves. Sprinkle with pepper as desired and, if you like, put a half-teaspoon of black caviar on top of each for garnish. Enjoy!
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2014/10/07/salmon-eggs-benedict/