Smoked Salmon Benedict Recipe
Two poached eggs, English muffins, smoked salmon, hollandaise sauce and house breakfast potatoes
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
For the Breakfast Potatoes
Method
For the Breakfast Potatoes
- 1
Prepare the Potatoes
Wash and cube the potatoes into bite-sized pieces.
- 2
Season and Cook
In a large bowl, toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Spread them out on a baking sheet.
- 3
Bake the Potatoes
Preheat the oven to 425°F (220°C) and bake the potatoes for 25-30 minutes, or until golden and crispy, stirring halfway through. Garnish with fresh parsley before serving.
For the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat until completely melted. Remove from heat.
- 5
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until smooth.
- 6
- 7
Add Cayenne
Once thickened, remove from heat and stir in the cayenne pepper. Keep warm.
For the Eggs Benedict
- 8
Poach the Eggs
In a pot of simmering water, add white vinegar. Crack eggs into small bowls, then gently slide them into the water. Poach for about 3-4 minutes for runny yolks.
- 9
Toast the Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 10
Assemble the Dish
Place a slice of smoked salmon on each toasted muffin half, followed by a poached egg on top. Drizzle generously with hollandaise sauce.
- 11
Serve
Serve immediately with the crispy breakfast potatoes on the side.
