Salmon Eggs Benedict

Directions:

1. Preheat grill to medium-high and set for indirect grilling.
2. Grill the salmon:
   1. Using a brush, lightly brush oil over the foil and add an even coat over the top of each salmon fillet.
   2. Place the salmon onto the foil.
   3. Grill for 20 minutes or until cooked through and just opaque in the center of the fillet.
      Note: To check for doneness, take a paring knife and insert into thickest part of flesh and hold for about 10 seconds. If the knife comes out warm, the fish it done.
   4. Carefully remove the fish and set aside.
3. While the salmon is cooking, prepare the Hollandaise Sauce:
   1. Add the egg yolks and water to a small sauté pan.
   2. Using your grill's side burner on medium-high and making sure to keep the pan above the direct heat, whisk the egss until frothy.
   3. Keeping the pan off the direct heat, whisk in the butter to the pan 1 tbsp at a time.
   4. Continue to whisk until smooth and thick.
   5. Whisk in the cayenne pepper, lemon juice and salt and set aside.
4. Poaching the eggs:
   1. In a medium sauté pan, on the grill's side burner, bring water and vinegar to a simmer.
   2. Break the eggs and slowly add each egg to the water. Make sure NOT to get any shells into the water.
   3. Cook for about 3-4 minutem until firm, but the yolk is still soft inside.
   4. Carefully remove the eggs with a slotted spoon.
   5. Set aside on a paper towel to absorb the excess water.
   6. Repeat as necessary for the remaining eggs.
5. Toast the English muffins on either the cooking grid or in a sauté pan.
6. When the English muffins are toasted, remove and place on a plate.
7. Top English muffins with salmon, then a poached egg and top with Hollandaise sauce.
8. Serve with hasbrowns or your favorite breakfast side and enjoy.