Smoked Salmon Eggs Benedict Recipe
skillet potatoes fruit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Skillet Potatoes
Eggs Benedict
Fruit
Method
Skillet Potatoes
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into small cubes.
- 2
Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add the cubed potatoes and season with garlic powder, paprika, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden and crispy.
- 3
Garnish
Once cooked, remove from heat and stir in chopped fresh parsley. Set aside and keep warm.
Eggs Benedict
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 6
Assemble the Benedict
On each toasted English muffin half, layer slices of smoked salmon. Top with a poached egg and drizzle with hollandaise sauce. Sprinkle capers and garnish with fresh dill.