LOX + LEMON EGGS BENNY

I like to call this one the "I'll do anything you want, honey" because that's usually what my husband says after he eats this tasty brunch favorite.

Lox, English Muffins

2 Eggs

1-2 Lemons

2 TBSP Butter or Margarine (I used Vegan Butter)

Salt

Pepper

White Vinegar.

Make the hollandaise sauce. Melt the butter or margarine. First boil some water in a medium saucepan. Place the butter in a glass measuring cup with a handle for easy maneuvering. Then place the glass measuring cup (with butter) inside of the saucepan with boiling water (the water should reach about 1/2 way up the measuring cup). Wait until the butter melts.
Remove the butter from the saucepan (still in the glass measuring cup).
Squeeze/Juice 1-2 lemons to make 2-3 Tablespoons of lemon juice. Add the lemon juice to the melted butter to cool it down.
Stir the lemon and butter mixture with a fork. Then add in your 2 egg yolks and keep whisking or stirring.
Place the measuring cup mixture back into the saucepan with hot water (it should not be boiling at this point so turn it down to medium).
Stir or whisk this mixture in the hot water on and off for about 8-10 minutes until the texture has thickened to your liking. Add some salt, pep and paprika and let this set aside. You can always turn it down to low or off and keep the mixture in the water so that it does not solidify or get too cold while you make everything else.
Poach the eggs. This sounds and looks much more difficult than it actually is. Poaching an egg can be quite easy, but practice makes perfect! Trust me I have failed numerous times.

Crack your egg into a small dish. Let it sit.
Boil your water in a saucepan and add a little salt + a tsp of white vinegar.
Once the water is boiling, turn it down to medium heat until it is no longer boiling just has bubbles at the bottom of the pan.
Then give it a few hefty stirs so that the water is rotating in a circular motion.
CAREFULLY drop the egg into the water as it's still moving in a circle and then again carefully give it a couple more stirs in the same direction (this will help the egg white part of the egg wrap around the yolk.
Now let it sit for 4-5 minutes, but keep an eye on the egg so it does not overcook. Use a straining spatula to scoop the egg out carefully (make sure it looks sturdy) and gently place it onto a paper towel so it soaks up the extra moisture and water. Do a second one or a third one depending on how many eggs you want!

Toast the English Muffins in a toaster oven.
Place the lox onto the English muffin first. Then carefully place the poached egg onto the lox and drizzle with the hollandaise on top.
Garnish with some fresh dill and a little paprika and ENJOY!

1. Substitue egg whites instead of the poached eggs

2. Use 1/2 the hollandaise sauce

3. Use FoodForLife multi-seed GF English muffins

4. Added lemon zest to spice it up a bit (since I only used 1/2 the hollandaise)