Smoked Salmon Eggs Benny
with Montreal-Spiced Roasted Potatoes
Elevate your brunch game with our delectable smoked salmon and eggs benny! Dive into layers of flavour and texture featuring buttery smoked salmon, lemon, chives and capers, served alongside spiced potatoes. Plus, you'll learn how to achieve the perfect runny yolk with our foolproof egg-poaching method.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Smoked Salmon
(Contains Salmon)
4 unit(s)
Egg
(Contains Egg)
2 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
28 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Lemon
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
400 g
Yellow Potato
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
7 g
Chives
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
2 tbsp
White Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, Montreal Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Thinly slice chives.
- Drain capers, then pat dry with paper towels.
- Zest, then juice half the lemon. Cut the remaining lemon into wedges.
- Halve ciabatta rolls, then spread garlic spread over cut sides.
- Add ciabatta halves to a unlined baking sheet, cut-sides up.
- Toast in the bottom of the oven, until golden-brown and toasted, 3-5 min.
- Meanwhile, add 8 cups of water to a medium pot. Bring to a simmer over medium heat.
- Melt 2 tbsp (4 tbsp) butter in a small pot over medium-high heat, then remove the pot from heat.
- While butter melts, whisk together mayo, 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tsp (1 tsp) vinegar in a small bowl.
- Gradually whisk in melted butter until smooth.
- Add half the chives. Season with salt, then whisk to combine. Set aside.
- Crack eggs into 4 small glasses or ramekins. (NOTE: Cook in two batches for 4 ppl.)
- Add remaining vinegar to the simmering water (from step 3).
- Using a spoon, swirl water carefully to create a small whirlpool. One at a time, add eggs to the swirling water.
- Cook, gently stirring water every few minutes, until eggs are soft set, 3-4 min.
- Meanwhile, divide ciabatta halves between plates, then top with arugula and spinach mix and smoked salmon.
- Once eggs have reached desired doneness, remove them from water with a slotted spoon.
- Blot gently with paper towel and add one egg to the top of each dressed ciabatta half. Season with salt and pepper.
- Divide potatoes between plates.
- Spoon béarnaise over top eggs.
- Sprinkle with capers and remaining chives.
- Squeeze a lemon wedge overtop, if desired.
