Smoked Salmon Benedict

• 1 qt. heavy cream
• 1/2 cup Kraft Sauce Works Dijon Bistro Sauce
• 2 doz. Poached eggs
• 1 doz. English muffins, split
• - Thinly sliced smoked salmon
• 1-1/2 tsp. paprika
• 1-1/2 tsp. Coarsely ground black pepper
• 1/4 cup scallions, thinly sliced

1. Bring cream to simmer in saucepan on medium-low heat.
2. Cook 5 min.
3. Remove from heat; whisk in Bistro Sauce until well blended.
4. Transfer to a bain marie, cover and hold hot until ready to serve.
5. For each serving: Warm poached eggs in simmering water about 2 minutes; drain on paper towels.
6. Toast 2 English muffin halves.
7. Top each muffin half with 1 oz.
8. (30 g) salmon, 1 egg and 3 Tbsp.
9. (45 mL) sauce mixture.
10. Sprinkle with 1/8 tsp (0.5 mL) each paprika and pepper.
11. Garnish plate with 1 tsp.
12. (5 mL) scallions.

heavy cream, kraft sauce works, eggs, english muffins, salmon, paprika, ground black pepper, scallions

Taken from www.kraftrecipes.com/recipes/smoked-salmon-benedict-180323.aspx (may not work)