INGREDIENTS:

English Muffins
Eggs
Smoked Salmon
Hollandaise Sauce (package)
2% Milk (for sauce)
Butter (for sauce)
Chive or Scallion Cream Cheese
Scallions
Salt
Pepper
OPTIONAL: Arugala, Lemon and grated Parmesan (for side)

DIRECTIONS:
1.) Make packaged hollandaise sauce (be careful not to burn)
2.) Toast english muffins and spread with chive or scallion cream cheese
3.) Poach eggs
4.) While eggs are poaching, place smoked salmon on each english muffin half (on top of cream cheese) and chop scallions
5.) Place poached egg on english muffin halves with slotted spoon
6.) Carefully top each benedict with hollandaise sauce, salt, cracked pepper and chopped scallion
7.) OPTIONAL: Serve with side of arugala with squeezed lemon juice and a pinch of parmesan