Smoked Salmon Benedict

Yield:

12 servings, 2 topped English muffin halves each

Ingredients

Ingredients	Weights	Measures
heavy cream	32 fl oz 16 fl oz	1 qt. 2 cups
GREY POUPON Bistro Sauce	8 oz. 4 oz.	1/2 cup 1/4 cup
GREY POUPON Classic Dijon Mustard	1 oz. -	2 Tbsp. 1 Tbsp.
eggs	3 lb. 1-1/2 lb.	2 doz. 1 doz.
English muffins, split	- -	12 each 6 each
Colby Jack cheese slices (1 oz. each)	12 oz. 6 oz.	12 slices 6 slices
smoked salmon, thinly sliced	1-1/2 lb. 12 oz.	- -
paprika	- -	1-1/2 tsp. 3/4 tsp.
coarse ground black pepper	- -	1-1/2 tsp. 3/4 tsp.
green onions, thinly sliced	1 oz. -	1/4 cup 2 Tbsp.

Directions

BRING cream just to simmer in saucepan; cook on medium-low heat 5 min. Turn off heat. Whisk in bistro sauce and mustard until well blended. Cover pan with foil. Hold on stove until ready to use.

FOR each serving: Poach 2 eggs. Meanwhile, toast 2 English muffin halves; top each with 1 cheese slice. Place under salamander 30 sec. or until cheese is melted.

PLACE muffin halves on serving plate; top each half with 1 oz. salmon, 1 poached egg and 3 Tbsp. bistro sauce mixture. Sprinkle evenly with 1/8 tsp. each paprika and black pepper. Garnish plate with 1 tsp. onions.

Kraft Kitchens Tips

Variation

Prepare using whole grain or sourdough English muffins and GREY POUPON Country Dijon Mustard.

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