Serving Size: 4

orange hollandaise sauce-
1 egg
2 tablespoons lemon juice
1 teaspoon orange rind – grated
1/2 cup butter – melted
8 large eggs
4 slices rich egg bread or brioche
3 ounces cream cheese – soft
3 ounces sliced smoked salmon
or use lox
orange slices – garnish
fresh mint sprigs – garnish

Cooking Directions:

SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange
rind over a pan of boiling water for 1 minute. Gradually whisk in butter
until sauce is smooth and well blended. It will be rather thin while warm,
but will thicken as it cools slightly. EGGS-Crack eggs into shallow pan of
boiling water. Poach until done to your liking. Meanwhile, toast the
bread. Spread with cream cheese. Top with the salmon. Place on plate. Top
with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or