Sunday Brunch Perfection: Smoked Salmon Eggs Benedict
Ingredients (serves 1):

1 English muffin, halved
50g smoked salmon
1 large egg
2 tbsp hollandaise sauce (see recipe below)
Pinch of black pepper
1 tsp grated orange zest
Fresh dill, for garnish
Edible flowers (optional)

Hollandaise Sauce (makes enough for 2 servings):
2 egg yolks
1 tbsp lemon juice
100g melted butter
Salt and pepper to taste

Instructions:
Toast muffin halves.
Poach egg: Gently simmer in water with a splash of vinegar for 3-4 minutes.

Hollandaise: Whisk egg yolks and lemon juice over simmering water until thickened. Slowly drizzle in melted butter, whisking constantly. Season.

Assemble: Place smoked salmon on muffin, top with poached egg, and drizzle with hollandaise. Garnish with pepper, zest, dill, and flowers.

Nutrition (per serving, approximate):
Calories: 450
Protein: 25g
Fat: 30g
Carbs: 20g

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