Smoked Salmon Eggs Benedict Recipe

Prepare and rinse

Grate the peeled russet potato on the large holes of a box grater. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (this prevents soggy hash browns). Transfer to a bowl and mix in grated onion, 0.5 tsp salt, and 0.25 tsp black pepper.

Pan fry

Heat 1.5 tbs vegetable oil in a nonstick skillet over medium-high heat until shimmering. Add the grated potato in an even layer and press down with a spatula to form a compact cake. Cook undisturbed for 3–4 minutes until the underside is deep golden brown. Flip (in sections if necessary), add remaining 1.5 tbs oil, and cook another 3–4 minutes until crisp and cooked through. Transfer to a paper towel-lined plate and keep warm in a low oven (90–100°C / 200–210°F) while finishing other components.

In a medium skillet over medium heat, melt 1 tbs butter. Add the 4 cups baby spinach and 1 tsp salt; sauté, tossing frequently, until just wilted — about 2 minutes. Season with 0.25 tsp black pepper. Remove from heat and keep warm.

Split the 2 English muffins and toast until golden (use a toaster or oven broiler). Arrange toasted halves on plates. Top each muffin half with a layer of warm wilted spinach (divide evenly), then place 30 g (about 1 ounce) of smoked salmon slices on top of the spinach for each half (total 120 g used). Keep warm.

Bring a deep wide saucepan of water (about 3–4 inches deep) to a gentle simmer — not a rolling boil. Add 1 tbs white vinegar to the water. Crack each egg into a small ramekin or cup. Create a gentle whirlpool with a spoon in the simmering water and slip one egg at a time into the center (poach two eggs at once if pan allows without crowding). Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and briefly drain on paper towel. Trim any ragged whites if desired.

Warm and set up

Prepare a double-boiler: simmer an inch of water in a saucepan and place a heatproof bowl over it (bowl should not touch the water). Keep water at a gentle simmer (not boiling).

Whisk yolks

Put 3 egg yolks in the bowl and whisk vigorously with 1 tablespoon lemon juice and 0.5 tsp Dijon mustard until mixture thickens slightly and ribbons when lifted, about 1–2 minutes.

Emulsify with butter

Slowly drizzle the 6 tbs hot melted butter into the yolk mixture while whisking continuously. Start drop by drop for the first minute to form a stable emulsion, then you can add in a thin steady stream. Continue whisking until sauce is smooth and thickened. If sauce becomes too thick, whisk in up to 1 tsp warm water. Remove from heat. Season with 0.25 tsp salt and 1/8 tsp cayenne pepper, taste and adjust lemon or salt if needed. Keep warm (off heat) until serving.

Place one poached egg on top of the smoked salmon on each English muffin half (one egg per half — total 4 halves use 4 eggs). Spoon 2 to 3 tbs hollandaise over each egg to generously coat the top. Sprinkle chopped chives over each portion.

Serve immediately with a portion of the crispy hash browns on the side. Optionally season with additional black pepper and a lemon wedge on the side.