Smoked Salmon Benedict Recipe
potato latkes, organic poached egg, baby spinach, dill hollandaise
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Ingredients
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Potato Latkes
Poached Eggs
Dill Hollandaise Sauce
Assembly
Method
Potato Latkes
- 1
Prepare the Potatoes
Peel and grate the Russet potatoes and onion using a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out excess moisture.
- 2
Mix Ingredients
In a mixing bowl, combine the grated potatoes and onion with the egg, flour, salt, and black pepper. Mix until well combined.
- 3
Cook Latkes
In a large skillet, heat the vegetable oil over medium heat. Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with a spatula. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Poached Eggs
- 4
Prepare Water for Poaching
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.
- 5
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
Dill Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat and keep warm.
- 7
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.
- 8
