Smoked Salmon Eggs Benedict (1 serving) 1/2 English muffin 1 poached egg 1 tomato slice (warmed) Hollandaise sauce 1 or 2 Tablespoons flaked smoked salmon Lightly toast the English muffin half. Top with a tomato slice, the salmon and the poached egg. Pour on a generous amount of Hollandaise sauce. Sprinkle with paprika. Garnish with chopped chives, capers, fresh oregano and/or a strip of smoked salmon and cream cheese. Traditional Eggs Benedict gets a smokey, slightly fishy new take as smoked salmon takes the place of Canadian bacon. Mr Breakfast would like to thank truleelee for this recipe. Recipe number 1289. Submitted 7/8/2004.