Eggs Benedict is the best! This recipe though is not labor intensive and uses a great English muffin replacement.
Get out all ingredients and equipment you need for Poached Eggs and Hollandaise Sauce.
Preheat oven to 375 F. Line baking sheet with parchment paper and place 4 Swapples on it.
Melt ghee for Hollandaise Sauce, then set aside to cool.
Place Swapples in the oven and let them toast in the oven for about 12-15 minutes, turning them once, until golden brown.
While Swapples are in the oven boil water for Poached Eggs.
While you are waiting for water to come to a boil and make Hollandaise Sauce.
Poach Eggs and place them on a paper towel to dry.
Pull Swapples out of the oven and assemble the eggs benedict. One Swapple with about 1 oz of smoked salmon, one poached egg, then coated with hollandaise. Repeat with the remaining Swapples.
Garnish with smoked paprika and chives and dig in!