Herby Salmon Lox Eggs Benedict on Crispy Potato Hashbrowns
Say hello to your new favorite brunch centerpiece! This Herby Salmon Lox Eggs Benedict with Crispy Potato Hashbrowns combines crisp, golden hashbrowns with smoky salmon, luxuriously poached eggs, and a zesty, blender-made hollandaise. A sprinkle of fresh dill and chives adds vibrant flavor and color, making every bite rich yet balanced. Perfect for celebrations, brunch parties, or lazy weekend mornings that deserve a little extra flair.
Ingredients
Instructions
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In a large skillet over medium-high heat, heat the butter and olive oil. Once hot, add the hashbrowns in an even layer. Cook until golden and crispy, flipping as needed.
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In a medium soup pot, bring the water and vinegar to a gentle simmer (do not boil).
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Crack 4 eggs gently into the water. do not stir. Let them settle and poach for 3-4 minutes until the whites are set.
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Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining eggs.
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In a blender, combine 2 whole eggs, lemon juice, salt, and pepper.
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In a small saucepan, melt ½ cup butter until hot and sizzling.
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Turn the blender on, cover with a towel to prevent splatter, and slowly stream in the hot butter. Blend until light and frothy.
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Add cayenne pepper if desired.
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On a large platter or in individual bowls, layer the crispy hashbrowns.
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Top with slices of smoked salmon.
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Gently add the poached eggs.
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Spoon at least 2 tbsps of warm hollandaise sauce over each egg.
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Finish with a sprinkle of chopped dill and chives.
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