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
- 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.
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.