Salmon Benedict Recipe

Parboil potatoes

Place diced potatoes in a medium saucepan, cover with cold water and 1/2 teaspoon salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Sauté vegetables and roast potatoes

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add diced onion and red bell pepper and sauté 2–3 minutes until softened. Add drained potatoes, spread into a single layer, and let cook undisturbed 3–4 minutes to brown. Stir or toss, then continue to cook 6–8 minutes, stirring occasionally, until potatoes are golden and crispy. Stir in smoked paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and stir in chopped parsley.

Clarify butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until fully melted and foamy. Keep warm on very low heat (do not let it boil).

Whisk egg yolks

In a heatproof bowl (or top of a double boiler), whisk together 3 egg yolks and 2 tablespoons lemon juice until slightly thickened and pale, about 1–2 minutes.

Cook gently

Set the bowl over barely simmering water (water should not touch the bowl). Whisk continuously while cooking 2–3 minutes until the mixture reaches a light ribbon consistency and registers about 65–70°C (150–160°F) if using a thermometer.

Emulsify with butter

Remove the bowl from heat. Very slowly drizzle in the warm melted butter while whisking constantly to create a smooth emulsion. If the sauce becomes too thick, whisk in warm water, 1 teaspoon at a time, to reach desired consistency. Season with 1/4 teaspoon salt and 1/8 teaspoon cayenne. Keep warm in a thermos or over very low heat, stirring occasionally.

Toast English muffins

Split 2 English muffins and toast until golden. Brush cut sides lightly with 1 tablespoon melted butter.

Poach eggs

Fill a wide shallow saucepan with 3–4 inches (7–10 cm) of water and bring to a gentle simmer. Add 2 tablespoons white vinegar. Using a spoon, create a gentle whirlpool and carefully slip in 2 eggs at a time. Poach eggs 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon, drain briefly on paper towels. Repeat for remaining 2 eggs.

Assemble plates

Place toasted English muffin halves on plates. Top each half with a few slices of smoked salmon (about 30 g per muffin half). Place a poached egg on top of the salmon. Spoon 2–3 tablespoons hollandaise over each egg. Season with a pinch of salt and a grind of black pepper. Garnish with chopped chives.

Serve with potatoes

Spoon the breakfast potatoes to the side of each Benedict portion and serve immediately while hollandaise and eggs are warm.