*lox Bennie Recipe

Preparation Directions

1. 1

   Prepare the Breakfast Potatoes

   Dice the potatoes and toss them in oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until golden and crispy.

2. 2

   Make the Hollandaise Sauce

   In a double boiler, whisk the egg yolks with lemon juice until pale and thick. Gradually add melted butter while whisking constantly until the sauce is thick and creamy. Season with salt and pepper to taste.

3. 3

   Poach the Eggs

   Bring a pot of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon.

4. 4

   Assemble the Lox Bennie

   Toast the English muffins and layer with smoked salmon, sliced tomatoes, and red onions. Add the poached eggs on top and drizzle with hollandaise sauce. Garnish with capers and chives.

5. 5

   Serve

   Serve the Lox Bennie alongside the roasted breakfast potatoes.