Eggs Benedict from the White Horse Cafe starts any morning well

Lazy mornings are part and parcel with summer fun. And what’s more fun than an indulgent breakfast? If you’re feeling industrious, whip up this classic recipe from the White Horse Cafe in Parkville, Mo. If you’re feeling a little more lazy, stop in and have them do the hard part for you! 

Smoked Salmon Eggs Benedict

Hollandaise Sauce 

4 Egg Yolks

I Tbs. Lemon Juice

1/2 Cup Melted Butter

Pinch Salt

Benedict

8 Eggs

4 English Muffins

8 slices of smoked salmon

Capers to finish

Directions:

Vigorously whisk egg yolks and lemon juice together in stainless steel bowl until thickened and doubled in volume. Place bowl over saucepan containing barely simmering water (make sure bottom of pan doesn’t touch the water). Continue to whisk until sauce is thick.

Split English muffin & toast

Fill 10-inch nonstick skillet 1/2 full water adding 2 Tbs. vinegar. Bring to a slow boil.

Gently break eggs 1 at a time into water taking care not to break them.

Cook eggs 3 1/2 minutes until whites set, yolk still soft and remove with slotted spoon.

Place a piece of smoked salmon on top of muffin, followed by poached egg, spoon a tablespoon of Hollandaise Sauce over each egg, Garnish with capers.

For a twist, substitute sausage gravy for hollandaise and ham for smoked salmon. 

White Horse Cafe

6325 Lewis St.
Parkville, Missouri

816.599.4474