'Salmon Eggs Benedict with Dill Bearnaise Sauce'
Source: Martha Stewart
1 packet of Bearnaise mix
(1 cup of milk and 1/4 cup of butter needed for the sauce)
1 tablespoon fresh dill, plus more for garnish
8 ounces smoked salmon lox
4 English muffins, split in half, toasted
1. Prepare Bearnaise mix according to package directions in a small saucepan. Once sauce has thickened stir in tablespoon of fresh dill.
2. Heat a greased skillet over medium. Crack 4 eggs into heated pan and cover. Lower heat to low-medium and cook for 3 minutes (4-5 minutes if you prefer a more cooked yolk).
3. While eggs are cooking toast English muffins. Top muffins with desired amount of salmon, then top each with one egg. Spoon Bearnaise sauce over each muffin and garnish with remaining dill.
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