nova lox benedict
a delicious eggs benedict recipe with salmon lox and hollandaise sauce.
poached eggs, english muffins, , butter, nova lox, , hollandaise sauce, fresh dill
- 4 poached eggs
 - 2 english muffins
 - 
 - 2 tbsp butter
 - 4 oz nova lox
 - 
 - 1/2 cup hollandaise sauce
 - 4 sprigs fresh dill

- poach 4 eggs to desired doneness.
 - for instructions on how to poach eggs, click here.
 - if you'd like, you can poach the eggs up to 1 hour in advance, then reheat them by placing them all in hot not boiling water for 1 minute prior to serving.
 - toast your english muffins.
 - butter the four toasted halves and set them onto serving plates.
 - place a poached egg on top of each slice of salmon.
 - place a poached egg on top of each slice of salmon.
 - make your hollandaise sauce just before serving it will only take about 3 minutes.
 - .
 - pour 2 tbsp of hollandaise onto each egg.
 - garnish each egg with a sprig of fresh dill.
 - serve.
 - note use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food borne illness.
 - to reduce this risk, use only fresh, properly refrigerated, clean grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4 poached eggs
- 2 english muffins
- 
- 2 tbsp butter
- 4 oz nova lox
- 
- 1/2 cup hollandaise sauce
- 4 sprigs fresh dill

 ### Assistant: The ingredients you'll need are:
- 4 poached eggs
- 2 english muffins
- 
- 2 tbsp butter
- 4 oz nova lox
- 
- 1/2 cup hollandaise sauce
- 4 sprigs fresh dill


You can follows these steps to make the recipe:
- poach 4 eggs to desired doneness.
- for instructions on how to poach eggs, click here.
- if you'd like, you can poach the eggs up to 1 hour in advance, then reheat them by placing them all in hot not boiling water for 1 minute prior to serving.
- toast your english muffins.
- butter the four toasted halves and set them onto serving plates.
- place a poached egg on top of each slice of salmon.
- place a poached egg on top of each slice of salmon.
- make your hollandaise sauce just before serving it will only take about 3 minutes.
- .
- pour 2 tbsp of hollandaise onto each egg.
- garnish each egg with a sprig of fresh dill.
- serve.
- note use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food borne illness.
- to reduce this risk, use only fresh, properly refrigerated, clean grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- .

