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

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

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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