Smoked Salmon Benedict

• 1 qt. heavy cream
• 1/2 cup GREY POUPON Bistro Sauce
• 2 Tbsp. GREY POUPON Classic Dijon Mustard
• 2 doz. eggs
• 12 each English muffins, split
• 12 slices Colby Jack cheese slices (1 oz. each)
• smoked salmon, thinly sliced
• 1-1/2 tsp. paprika
• 1-1/2 tsp. coarse ground black pepper
• 1/4 cup green onions, thinly sliced

1. Bring cream just to simmer in saucepan; cook on medium-low heat 5 min.
2. Turn off heat.
3. Whisk in bistro sauce and mustard until well blended.
4. Cover pan with foil.
5. Hold on stove until ready to use.
6. For each serving: Poach 2 eggs.
7. Meanwhile, toast 2 English muffin halves; top each with 1 cheese slice.
8. Place under salamander 30 sec.
9. or until cheese is melted.
10. Place muffin halves on serving plate; top each half with 1 oz.
11. salmon, 1 poached egg and 3 Tbsp.
12. bistro sauce mixture.
13. Sprinkle evenly with 1/8 tsp.
14. each paprika and black pepper.
15. Garnish plate with 1 tsp.
16. onions.

heavy cream, poupon, eggs, english muffins, cheese, salmon, paprika, coarse ground black pepper, green onions

Taken from www.kraftrecipes.com/recipes/smoked-salmon-benedict-124346.aspx (may not work)