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Eggs Benedict for Mom | Great Performances


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Eggs Benedict for Mom
by Lisa Barone, Executive Chef at Dizzy's Club Coca Cola

2 English muffins, split and toasted

4 slices smoked salmon

4oz jump lump crab meat

2 poached eggs, for serving

3 large egg yolks

1 1/2 tablespoons freshly squeezed lemon juice

Pinch of cayenne pepper, optional

To taste salt

1 cup (2 sticks) unsalted butter, melted

To make the hollandaise, combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified. Drizzle over poached eggs sitting on top smoked salmon and crab meat. Serve to mom! 

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