Salmon Benedict Recipe
Poached eggs atop slices of smoked salmon, nestled on toasted English muffins and smothered in velvety hollandaise sauce. Served with creamy hash browns.
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Ingredients
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Salmon Benedict Ingredients
Method
Salmon Benedict Directions
- 1
Prepare the Hash Browns
In a frying pan, heat the oil over medium heat. Add the hash browns and cook until golden and crispy, about 10-15 minutes, flipping halfway through. Season with salt and pepper to taste.
- 2
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler) and slowly whisk in the melted butter until the sauce is creamy and smooth. Season with salt and pepper to taste.
- 3
- 4
Assemble the Dish
Toast the English muffins and place a slice of smoked salmon on each half. Top with a poached egg and drizzle generously with hollandaise sauce. Serve alongside crispy hash browns.
