Salmon Eggs Benedict

Cook salmon filets in a skillet according to package directions.

Fry 4 of the eggs over easy or to desired level of doneness in another skillet.

While these are cooking, melt the butter slowly in a small pot. Try not to let it boil so the moisture doesn't steam away.

Blend 3 egg yolks, lemon juice, salt, and cayenne in a blender or with a handheld blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.

Lower blender setting, and slowly drizzle in melted butter. Continue to blend for another couple seconds after the butter is all incorporated.

Adjust salt and lemon juice to taste.

Cut English muffins in half and toast them. Place the salmon filets and fried eggs on the muffins, and drizzle the warm hollandaise sauce over the top.

Serve immediately and enjoy immensely!