Restaurants›State and Lake Chicago Tavern›Smoked Salmon Benedict Recipe

Smoked Salmon Benedict Recipe

Inspired by State and Lake Chicago Tavern
Time30m
Serves2

sautéed spinach, poached eggs*, hollandaise, pickled onions, english muffin, tavern potatoes

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Ingredients

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Main Ingredients

Hollandaise Sauce

Method

Preparation

1

Prepare the Tavern Potatoes

Boil the tavern potatoes until tender, then chop into cubes and sauté in a pan until golden brown. Season with salt and pepper to taste.

2

Sauté the Spinach

In a separate pan, sauté the fresh spinach over medium heat until wilted. Season with salt and pepper, and set aside.

3

Make the Hollandaise Sauce

In a bowl, whisk the egg yolks with lemon juice and a pinch of salt. Melt the butter and slowly drizzle it into the egg mixture while whisking continuously until it thickens. Stir in cayenne pepper.

Cooking

4

Poach the Eggs

Bring a pot of water to a simmer. Crack eggs into the water one at a time and poach for about 3-4 minutes or until the whites are set. Remove with a slotted spoon.

5

Toast the English Muffins

Split the English muffins and toast until golden brown.

6

Assemble the Benedict

On each toasted English muffin half, layer sautéed spinach first, then smoked salmon, followed by a poached egg. Drizzle with hollandaise sauce and top with pickled onions.