Smoked Salmon Eggs Benedict

Hollandaise Sauce:

1. 1. Melt butter in microwave for approximately 45 seconds to 1 minute, until hot.
2. In a personal blender, blend egg yolks, Dijon mustard, lemon juice and salt.
3. Slowly add hot melted butter and blend for about 5 seconds.

Smoked Salmon Eggs Benedict:

1. To make poached eggs, bring small pot of water to a simmer, swirl the water in one direction and drop in eggs one at a time. Depending on preference, cook 3-3 ½ min. Using a slotted spoon, remove eggs from water and place onto plate lined with paper towel.
2. Warm English muffins in oven or toaster.
3. Place English muffin on serving dish, top with sliced avocado, add smoked salmon, poached egg. Spoon over Hollandaise sauce and garnish with chopped chives.