Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 English muffins
1 tb Butter
4 sl Smoked salmon
4 Eggs -- poached

---------------------------SAUCE--------------------------------
2 Egg yolks
1/4 ts Salt
1 ds Cayenne pepper
1 tb Lemon juice
1/2 c Melted butter

Split the muffins and toast them. Butter and place a slice of smoked
salmon on each half muffin. Carefully place a poached egg over the
salmon and cover with the following variation of Hollandaise sauce.
Sauce: Beat the egg yolks until thick; stir in the salt, cayenne
pepper and lemon juice. Add 1/2 teaspoon butter at a time, beating
steadily. When half the butter is used, add the rest a little faster,
still beating steadily. Serve immediately. Serves 2 to 4. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by
Bantam Books,Inc. (c) 1958 Recipe formatted for MasterCook II by:
Joe Comiskey J

Recipe By : Jennie Grossinger - "The Art Of Jewish

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