NW by SW Eggs Benedict

Alaskan smoked salmon can easily replace ham in an eggs benedict recipe. Pico de gallo and hot sauce to compliment the traditional hollandaise sauce.
INGREDIENTS
3 English Muffins
7 Eggs (4 Yolks for Hollandaise, 3 for Poaching)
6 oz. Salmon
1 Tomato
1 Lemon (home grown in Emily's backyard)
1 Jalapeno
1 Stick Melted Butter
2 Tablespoons of Yellow Sweet Corn
2 Tablespoons of Black Beans
1/2 Cup Cilantro
1/2 White Onion
Olive Oil
Hot Sauce
Salt, Black Pepper, Cayenne Pepper
White Vinegar
H2O

Prepare Pico de Gallo
Combine following in bowl:
1) 1/2 medium white onion minced
2) 1 jalapeno pepper seeded and minced
3) 1/2 red tomato chopped
4) 1/5 cup chopped cilantro
5) Lightly browned sweet corn and black beans
6) Squeeze lemon juice
7) Season with salt, dash of olive oil, & refrigerate

Prepare Hollandaise Sauce
1) Whisk 4 egg yolks and lemon juice in stainless steel bowl
2) Place bowl over saucepan of lightly simmering water & continue whisking
3) Slowly pour melted butter into saucepan until sauce thickens
4) Remove from heat, season with cayenne, & cover

Prepare Poached Eggs
1) Simmer saucepan with 6 cups water
2) Add 2 tablespoons of white vinegar
3) Gently pour eggs into simmering water
4) Cover for 2 minutes
5) Remove cover and lightly spoon underneath eggs
6) Simmer another 1.5 - 2 minutes
7) Remove eggs with slotted spoon
8) Place on paper towel

Combine
1) Toast muffins
2) Pour hollandaise
3) Lay salmon
4) Place eggs
5) Drizzle hot & hollandaise
6) Scoop pico de gallo

A Northwest by Southwest conspiracy.