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Smoky Salmon Benedict

Reserve prepared salmon for an easy and tasty breakfast treat!

Guideposts: Beth Praed


1 teaspoon white vinegar

8 large eggs

4 English muffins, split and lightly toasted

2 reserved grilled salmon fillets

8 slices smoked gouda or smoked mozzarella cheese

2 tablespoons fresh chives, chopped


1. Preheat the broiler. Fill a large pot with 3 inches of water. Bring water to a simmer over medium heat. Add vinegar.

2. Carefully break the eggs into simmering water. Cook for 2 to 3 minutes, until whites are cooked and yolks are slightly soft (longer for fully-cooked yolks). Using a slotted spoon, remove the eggs from the water and dry on paper towels.

3. Put English muffin halves on an oil-lined baking sheet. Top each muffin half with salmon pieces and a poached egg. Arrange cheese slices on top of the eggs. Broil for 1 to 2 minutes, until cheese melts. Top with chives just before serving.

Serves 4

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