Smoked Salmon Eggs Benedict Caper Hollandaise - FineMark Bank & Trust, a division of Commerce Bank

Ingredients

• 6 oz. Sauteed Spinach
• 6 Slices Smoked Salmon (Thinly sliced)
• 2 Slices Beefsteak Tomatoes
• 2 Poached Eggs (use Lemon Juice, or Vinegar in Simmering water to keep eggs together)
• 4 oz. Hollandaise Sauce (see below)
• 2 Tbsp. Capers (drained)
• Salt & Pepper to taste
• Optional – Chopped Parsley (and Scallions to garnish)
• 3 Egg Yolks
• 1 Tbsp. Lemon Juice
• ½ tsp. Dijon
• 1 dash Hot sauce (Tabasco)
• ½ cup Butter
• Salt & White Pepper
• 1 dash Worcestershire Sauce