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Dilled Potato Waffle, Eggs Benedict With best Smoked Salmon And Creole Mustard

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Dilled Potato Waffle, Eggs Benedict With Smoked Salmon And Creole Mustard
- - - - - - - recipe below this ad - - - - - - -

Dilled Potato Waffle, Eggs Benedict With Smoked Salmon And Creole Mustard

Eggs Benedict with New Zealand Smoked King Salmon, Dilled Potato Waffles, and a Creole Mustard Hollandaise

Dilled Potato Waffle

  • 6 medium russet potatoes, peeled and grated
  • 1 small onion, grated
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 egg
  • 2 table all purpose flour
  • 4 tablespoons chopped fresh Dill
  • 12 poached eggs
  • 8 slices smoked salmon
  • Creole Mustard
  • Hollandaise
  • Finely chopped chives

Heat the oven to 250°F. Set up a rack over a rimmed sheet pan.

Squeeze the potatoes as dry as possible. Combine the potatoes with the onion, salt,, pepper, eggs,, flour and dill and mix well.Heat a waffle iron to high and spray with cooking spray.

Put a layer of the potato mixture on the waffle iron and cook for 8 to 10 minutes. Place the waffle on the rack and put it in the oven. Continue cooking the potatoes, wringing them dry as they get wet.

Creole Mustard Hollandaise

  • 3 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/4 cup Creole Mustard
  • Pinch cayenne
  • 1/2 butter

Melt butter in microwave until hot. Combine the egg yolks, lemon juice, mustard, salt and cayenne in a blender. Slowly stream in the hot butter and blend for 10 seconds.

To assemble:

Put a waffle down first, then top with 2 slices of smoked salmon and 2 poached eggs. Ladle some of the Hollandaise over the eggs and sprinkle with the chives.

Enjoy!

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