Restaurants›The Statehouse›Smoked Salmon Benedict Recipe

Smoked Salmon Benedict Recipe

Inspired by The Statehouse
Time30m
Serves2

poached egg*, hollandaise, chives, capers, house smoked salmon, english muffin, breakfast potatoes, mixed greens

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

Method

Directions

1

Prepare the Breakfast Potatoes

Boil the breakfast potatoes until fork-tender, then drain and let cool. Dice them and sauté in a pan with olive oil, salt, and pepper until golden brown.

2

Toast the English Muffins

Split the English muffins in half and toast them until golden brown.

3

Poach the Eggs

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

4

Assemble the Benedict

On each toasted muffin half, layer smoked salmon, a poached egg, and drizzle with hollandaise sauce. Top with chopped chives and capers.

5

Serve

Place the assembled benedict on a plate alongside breakfast potatoes and a side of mixed greens. Enjoy!