Columbus Peppered Salame Eggs Benedict

Adding a twist on the traditional Eggs Benedict, I used Columbus Uncured Peppered Salame instead of Canadian Bacon.   The change resulted in amazing flavors and textures and it married well with the Hollandaise sauce and chives.   Pick this one up at your local grocery store and enjoy!

Peppered Salame Eggs Benedict

Hollandaise Ingredients:

• 1 C butter, unsalted and melted
• 1 1/2 T water
• 1 1/2 T lemon juice
• 2 egg yolks
• salt

Directions:   In a small pan, melt the butter and set aside, cooling a bit.  In a double boiler, add water, lemon juice and egg yolks.   Whisk for about 5 minutes until light and fluffy.   Remove from heat and slowly add melted butter, whisking as you pour a slow stream.   Once all the butter has been incorporated, set aside.

Poached Eggs Ingredients:

• water to fill saute pan about 2 inches
• 1/2 C white vinegar
• fresh eggs

In a large saute pan add water and 1/2 C white vinegar and bring to a simmer.   Poach eggs until done to YOUR likeness.

Additional Ingredients:

• English Muffins
• Columbus Peppered Salame
• chives, minced

Toast English Muffins and slice the Columbus Peppered Salame on the diagonal, very thin.   Mince fresh chives for the garnish.

To assemble:   Start with a toasted English Muffin, layered with the sliced Peppered Salame, then add the poached eggs, top with Hollandaise and garnish with chives.  Serve and devour!