Smoked Salmon Eggs Benedict
Ingredients 4 large eggs 2 English muffins, cut in half (Gluten-free, if needed. See notes for Whole 30 + paleo) 4 tablespoons cream cheese (omit for Whole 30 + paleo) 3 ounces smoked salmon (salmon lox) 2 teaspoons capers Thinly sliced red onion A pinch of black pepper Lemony Hollandaise Sauce 2 large egg yolks 2 tablespoons water 2 tablespoons butter (use ghee for Whole 30 + paleo) 2 teaspoons fresh lemon juice A pinch of salt Instructions Begin by preparing the Hollandaise sauce. Add the egg yolks and water to a small frying pan. Holding the pan 2 inches above an element on medium-high, whisk the eggs until they are frothy and warm. Add the butter to the pan (do not place the pan on the element!) and whisk until the hollandaise is thick. Whisk in the lemon juice and a pinch of salt and set the pan aside. Place a medium-sized pot of water on the stove on high heat. Lightly toast the English muffins either in a toaster or by...