Smoked Salmon Benedict

Smoked Salmon Benedict

with a crème fraiche dill sauce

Eggs Benedict are awesome. What is even more awesome is when it is served with smoked salmon on top of a potato cake doused in a light and creamy crème fraiche dill sauce. This is totally bougie, totally delicious, and totally your new favorite breakfast meal. Trust me.

Eggs Benedict is one of my favorite breakfast dishes to get when out and about, however the hollandaise sauce tends sometimes be too strong and lemony, which totally ruins the meal for me. This version is already pretty light so why gunk it up with some fatty sauce that is just going to overpower the already non-fatty dish. I mean the star of the plate happens to be the salmon and in my opinion if I order something like salmon I want to be able to taste it.

If anything it is like a white girl’s version of Lox, minus the capers and onions. If serving brunch this is probably the easiest thing to make considering the only thing you have to cook are the eggs and potato cakes. Hell, you can cook it all separate and have your guest’s assembler his or her own dishes if you really want to make it easy on yourself.

Potato Cake Ingredients:
Yields about 2 potato cakes (3 if they are small)

• 1 Potato, medium sized, shredded
• 1 tsp. Garlic
• 1 egg
• ¼ c. Italian Bread Crumbs
• Salt/Pepper

Directions:

1. In a bowl mix together the potato cake ingredients. Heat a skillet over medium high heat and place half the mixture in the pan. Shape into a 3-inch circle with the spatula (similar to a hamburger patty). Cook on each side for about 10 minutes or until brown on both sides and inside is cooked. Repeat for the second potato cake.
2. While the potato cake is cooking, mix together the ingredients for the crème fraiche dill sauce. Set aside. Fry your egg and set aside with about 5 minutes left on the potato cake.
3. Assemble by placing the potato cake on a dish and then layering the smoked salmon, egg and then top with a dollop of the sauce. Serve!