Ingredients

Blender Hollandaise:

3	egg yolks	3
15 ml	lemon juice	1 tbsp.
pinch	of each: salt cayenne and white pepper	Pinch
150 ml	butter	2/3 cup

Eggs:

8	eggs, poached	8
1 can	Ocean's sockeye salmon (213 g), drained	1 can
30 ml	mayonnaise	2 tbsp.
5 ml	fresh lemon juice	1 tsp.
4	tea biscuits, split and toasted	4

Directions

Blender Hollandaise:

1	In a blender, combine egg yolks, lemon juice, salt, cayenne and white pepper; blend about 5 seconds.
2	In a saucepan, melt butter and heat until almost bubbling. With blender running, add butter in a slow, thin stream; it takes only 30 seconds to emulsify. Taste and adjust seasoning.

Eggs:

1	Soft poach 8 eggs in slightly vinegar-flavoured water.
2	In a bowl, mix salmon, mayonnaise, lemon juice and season with salt and pepper to taste.
3	Top each toasted tea biscuit with 30 ml (2 tbsp.) of salmon mixture and 1 egg.
4	Spoon Hollandaise sauce over and serve immediately, 2 eggs per serving.