Eggs Benedict | Cruise Scoop

Ingredients

• 10 pcs. of Fresh Eggs
• 1 gal. Water
• 1/2 cup Vinegar
• 1 lbs. Butter, melted and clarified
• 1 1/2 oz. Pasteurized Egg Yolk
• 1 tbsp. Fresh Lemon Juice
• 1 tbsp. Water
• Sal and Ground White Pepper to taste
• 1 pcs. English Muffin, cut in half and toasted
• 2 pcs. Smoked Salmon slices (substitute with sauteed spinach or Canadian bacon if preferred)
• 2 pcs. Poached eggs
• 2 tbsp. Hollandaise sauce
• 1/2 tsp. chives, finely chopped