Salmon Benedict with Jezebel Sauce

Ingredients:

• 1-6oz Atlantic Salmon

• 4-large eggs

• 1-english muffin (split)

• 4-dashes of white vinegar

• 4-tablespoons of butter

• 2-dashes hot sauce

• 1-Tablespoon of Kosher Salt

• 1/2-Tablespoon of Black Pepper

• 2-Tablespoons of Olive oil

• Chives (for garnish)

• 3-Strawberries (Sliced)

• 1-handful of blueberries

Prep:
Bring a small pot of water to a boil. Add vinegar and reduce the heat to low. Preheat a pan to high heat and add olive oil.

Cook:
Take your salmon and pat dry with a towel. Make sure all the water is absorbed before placing salmon in the hot pan. Salt and pepper salmon and place into the pan. Cook for five minutes and flip over to cook on the other side for 5 more minutes. Remove from the pan and allow to rest for about 5 minutes.

Butter both halves of the english muffin and place in a toaster on medium heat. Once done, remove english muffin halves from the toaster and place on a plate. Slather Tennessee Jezebel on both halves of the english muffin. Cut Salmon in half and place each half on each english muffin half.

Crack two eggs in the pot of water and allow to poach for 3-5 minutes. Remove eggs with a slotted spoon and place poached eggs on top of the salmon.

Heat remaining butter in the microwave for about 30 seconds, remove, stir and place back in the microwave for 30 more seconds. In a bowl, crack two eggs and only use the yolks and remove egg whites. Whisk egg yolks together and slow add hot butter while whisking. Hollandaise will thicken the more you whisk. Add hot sauce, kosher salt, black pepper and whisk together.

Eat:
Drizzle hollandaise on top the eggs and garnish with chives. Add strawberries and blueberries to the plate and enjoy!

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