Smoked Salmon Benedict Recipe

Inspired by Red Feather Lounge

Time40m

Serves2

house smoked salmon, avocado, english muffin, spicy hollandaise, poached eggs, crispy potato

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Ingredients

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Ingredients

7.05 oz (200 grams) house smoked salmon

1 whole Avocado

2 whole English muffins

4 whole Large eggs

3 1/2 oz (100 grams) Butter

2 tablespoons ReaLemon lemon juice

1 tablespoon Dijon mustard

1 teaspoon Cayenne pepper

1 teaspoon Celtic sea salt

to taste black pepper

10.6 oz (300 grams) Potatoes

2 tablespoons olive oil

Method

Directions

Prepare the Potatoes

Wash and dice the potatoes. Heat olive oil in a skillet over medium heat, add the potatoes, season with salt and pepper, and cook until crispy and golden brown, about 15-20 minutes. Stir occasionally.

Make the Spicy Hollandaise

In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, cayenne pepper, and salt. Place the bowl over a pot of simmering water, whisking constantly until the mixture thickens. Gradually add melted butter while continuing to whisk. Remove from heat and adjust seasoning with black pepper.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and place on a paper towel to drain.

Toast the English Muffins

Slice the English muffins in half and toast them until golden brown.

Assemble the Benedict

On each toasted English muffin half, layer avocado slices, smoked salmon, and a poached egg. Drizzle with spicy hollandaise sauce. Serve with crispy potatoes on the side.