Smoked Salmon Benedict
- 2 toasted English muffins
- 4 ounces smoked salmon
- 2 poached eggs
- Hollandaise sauce (recipe follows)
Place the muffins on a serving plate. Arrange thin slices of smoked salmon on top of the muffins. Place the eggs on top of the salmon and dribble with hollandaise sauce.
Description: Made from dried select Louisiana cayenne pepper which are ground. Use it on poultry, beef or seafood. It's perfect for shrimp, crabs and crawfish cooked Cajun style! Cayenne pepper is mildly hot, approximately 25,000 to 30,000 heat units.Learn More
Unit Size: 3.75 oz. (106.3g)