Smoked Salmon Eggs Benedict with Butter-Olive-Lemon-Caper-Maple Syrup sauce

Directions

1. . Sauce: Prepare all ingredients for the desired sauce in a small pot and place it on very LOW heat. Whisk it right before serving.
2. . Preparing toasted bread and spread: Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the salmon slices and set aside.
3. . Poaching eggs: Use two tiny bowls to place your initial cracked eggs. Set aside. Fill a medium saucepan half way full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil. Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts lightly rising to the surface. A soft set appearance should be evident. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread. REPEAT the same process with the remaining eggs.
4. . Assembly: Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.
5. . When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out. Serve and enjoy. Bon appetit.
6. . Flavourful wishes from Claudia's kitchen...FOODESSA.com