Smoked Salmon Benedict

Directions

1. 1
   Bring cream to simmer in saucepan on medium-low heat.
2. 2
   Cook 5 min.
3. 3
   Remove from heat; whisk in Bistro Sauce until well blended.
4. 4
   Transfer to a bain marie, cover and hold hot until ready to serve.
5. 5
   For each serving: Warm poached eggs in simmering water about 2 minutes; drain on paper towels.
6. 6
   Toast 2 English muffin halves.
7. 7
   Top each muffin half with 1 oz.
8. 8
   (30 g) salmon, 1 egg and 3 Tbsp.
9. 9
   (45 mL) sauce mixture.
10. 10
    Sprinkle with 1/8 tsp (0.5 mL) each paprika and pepper.
11. 11
    Garnish plate with 1 tsp.
12. 12
    (5 mL) scallions.