This is my version of eggs Benedict which is a poached egg served on a crispy potato cake that gets baked in the oven and is topped with hot smoked salmon, a poached egg and light and fresh asparagus curls. It is also fantastic served with slices of hand carved cooked ham or crispy bacon.
225g Connemara Smokehouse honey roast smoked salmon, broken into large flakes (skin discarded)
For the rosti:
50g butter
2 large waxy potatoes, peeled
Salt and pepper
For the poached eggs:
1 tbsp white wine vinegar
8 eggs
For the beure noissette:
75g butter, diced (at room temperature)
Juice of 1⁄2 lemon
2 tsp snipped fresh chives
For the asparagus curls:
4 asparagus spears, trimmed
1 tbsp extra virgin olive oil
Juice of 1/2 lemon
Sea salt and freshly ground black pepper
Yorkshire pudding tin