Prepare Hollandaise
Sauce according to package directions, add dill, set
aside and keep warm. Split, toast and butter English
Muffin halves, keep warm. To assemble place two Muffin
halves on warmed plate. Top muffins with tomatoes and
smoked salmon. Place poached egg on salmon and finish
with Hollandaise Sauce. Garnish Salmon Benedict with
fresh dill, a sprinkle of paprika, a dollop of caviar,
sliced truffles or fresh lemon slices. Serve
immediately.
*Wolferman’s English Muffins should be split not cut.
We recommend our Muffin Master or use a fork to gently
split the halves apart.
