Smoked Salmon Benedict Recipe

Cooking Instructions

1. 1

   Prepare Home Fries

   Peel and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat, add potatoes, and cook, stirring occasionally, until golden brown and crispy, about 15-20 minutes. Season with salt and pepper.

2. 2

   Make Pesto Hollandaise

   In a double boiler, melt butter. In a bowl, whisk together egg yolks, lemon juice, and pesto. Gradually add melted butter while whisking continuously until the mixture thickens. Season with salt and pepper.

3. 3

   Poach the Eggs

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

4. 4

   Toast the English Muffins

   Split the English muffins and toast them until golden brown.

5. 5

   Assemble the Benedict

   On each toasted muffin half, layer arugula, a slice of tomato, smoked salmon, and a poached egg. Drizzle with pesto hollandaise sauce and serve with home fries on the side.