Salmon Benedict

Split the scones in half and arrange the halves side by side on 4 serving plates; set aside.

Rub the salmon fillets generously with the breakfast sausage seasoning. Heat 1 teaspoon of the olive oil in a skillet over medium-high heat and sear the salmon, non-skin side down, for 3 minutes before carefully turning the fish and continuing to cook it on the skin side for 4-6 minutes, depending on your level of desired doneness. Carefully transfer the cooked salmon to the plates with the halved scones, resting a fillet on the sliced halves of the scones on each plate. Keep warm.

In the same skillet, heat the remaining teaspoon of olive oil over medium heat and fry the eggs to your desired level of doneness. Nestle one atop each salmon fillet and drizzle the entire stack with a generous helping of hollandaise sauce. Serve warm.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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