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.
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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