Huevos Al Salmon Recipe

Prepare potatoes

Grate peeled russet potatoes and the yellow onion using a box grater or food processor. Place grated potatoes into a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. Transfer dried grated potato and grated onion to a bowl.

Make hash mixture

Add flour, beaten egg, kosher salt and black pepper to the potatoes and onion. Mix until combined; consistency should hold together when pressed. If too wet, add 1 tbs more flour.

Cook hash browns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and swirl to coat. For four servings, divide mixture into four equal portions and flatten each into a 3–4 inch patty in the skillet. Fry 3–4 minutes per side, pressing lightly, until deep golden and crisp. Reduce heat if browning too quickly. During the last minute of cooking, add butter to the pan and spoon a little over the tops for flavor. Transfer to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until mostly smooth with some small chunks. Stir in lime juice immediately to prevent browning. Fold in diced tomato, minced red onion, chopped cilantro, minced jalapeño (if using), salt and black pepper. Taste and adjust seasoning. Keep covered and chilled until plating.

Set up double boiler

Bring a small pot of water to a gentle simmer and reduce heat so it stays at a low simmer. Use a heatproof bowl that fits over the pot without touching the water. Whisk egg yolks and lemon juice together in the bowl until slightly thickened.

Place the bowl over the barely simmering water. Whisk constantly while warming the yolks for about 1–2 minutes until they become slightly thick and reach about 140°F (they should feel warm and begin to thicken). Remove the bowl from heat. Very slowly drizzle in the warm melted butter while whisking continuously to form an emulsion. Start drop by drop, then in a thin stream as the sauce begins to thicken. Stir in minced chipotle, adobo sauce, salt and a pinch of cayenne if using. Taste and adjust lemon or salt. Keep warm over very low heat or in a thermos; if sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen.

Bring 6 cups of water and 1 tbs white vinegar to a gentle simmer in a wide sauté pan or shallow saucepan. Create a gentle whirlpool with a spoon. Crack one egg into a small cup. Slip the egg into the center of the whirlpool and poach for 3–3.5 minutes for runny yolk, or 4–4.5 minutes for slightly firmer yolk. Remove with a slotted spoon and drain briefly on paper towels. Repeat with remaining eggs, keeping finished eggs warm on a plate in the warm oven (200°F) until serving. Season lightly with salt just before plating.

Have smoked salmon slices at room temperature for a few minutes. On each finished hash brown, spread about 1/4 cup guacamole. Top guacamole with 1 oz (approx) smoked salmon folded or draped attractively. Place a poached egg on top of the salmon. Spoon warm chipotle hollandaise over the egg (about 1–2 tbs per serving). Garnish with a few capers, a small handful of microgreens or arugula, and a lemon wedge on the side. Serve immediately.