Salmon Benedict Recipe
house cured scottish salmon, poached eggs, english muffin, breakfast potatoes
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Ingredients
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House Cured Scottish Salmon
Poached Eggs
English Muffins
Breakfast Potatoes
Method
House Cured Scottish Salmon
- 1
Cure the Salmon
In a bowl, mix kosher salt, brown sugar, and crushed black peppercorns. Spread half of the salt mixture in a dish, place the salmon skin-side down, and cover with the remaining mixture. Add fresh dill on top, cover with plastic wrap, and refrigerate for 48 hours.
- 2
Rinse and Slice
After 48 hours, remove the salmon from the cure, rinse under cold water, and pat dry. Slice thinly to serve.
Poached Eggs
- 3
Prepare the Water
Fill a saucepan with water and bring it to a gentle simmer. Add white vinegar.
- 4
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
English Muffins
- 5
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
Breakfast Potatoes
- 6
- 7
