Smoked Salmon Benedict Recipe
English muffin topped with smoked salmon, poached eggs, hollandaise sauce. Served with crispy potatoes
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Ingredients
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For the Smoked Salmon Benedict
For the Crispy Potatoes
Method
For the Smoked Salmon Benedict
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the water. Poach for about 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk. Remove with a slotted spoon and set aside.
- 3
Assemble the Benedict
On each toasted English muffin half, layer slices of smoked salmon. Top with a poached egg and drizzle generously with hollandaise sauce. Garnish with chopped fresh chives.
For the Crispy Potatoes
- 4
Prepare the Potatoes
Wash the baby potatoes thoroughly and cut them in half.
- 5
- 6
Cook the Potatoes
Preheat the oven to 200°C (400°F). Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, or until crispy and golden, flipping halfway through.
