Smoked Salmon Egg Benedict with Alexandra’s Pikliz

• 4 large eggs
• 1 tbsp of vinegar
• 2 English Muffin
• 4 tbsp cream cheese
• 4 ounces of smoked salmon
• 2 tbsp Alexandra’s Pikliz

Hollandaise sauce

• 2 large egg yolk
• 2 tbsp water
• 4 tbsp butter
• 1 tbsp Alexandra’s Pikliz

Steps

1. In a large bowl, place water and ice to create an ice water bath
2. In a small pot, bring water to a boil and add vinegar
3. Reduce the heat to a gentle simmer and crack the egg in the center, create a swirl in water continuously and poach the egg for 2 min
4. Use a slotted spoon to scoop out the egg and put it in an ice water bath. Repeat for all the eggs.
5. Make the hollandaise sauce by first whisking together the water and the egg yolks
6. Melt butter in a pan, and carefully transfer the hot butter into the egg yolk mixture while mixing continuously.
7. Transfer the mixture back onto the heated pan and continue to mix until a smooth, hollandaise sauce is formed. Do not on the stove directly, you can hold the pan slightly above the stove top if the pan has cooled and want some additional heat.
8. Add  Alexandra’s Pikliz into the hollandaise sauce and mix well.
9. Cut the English muffin in half, and toast until crisp.
10. Mix cream cheese and  Alexandra’s Pikliz and spread onto English muffins.
11. Layer the smoked salmon and poached egg
12. Pour over hollandaise sauce
13. Top with more Alexandra’s Pikliz!
14. Enjoy!

Picture and Recipe credit: Smileey.Lucy