Jersey Royal Potato and Smoked Salmon Benedict

A luxurious take on Eggs Benedict, featuring sweet Jersey Royal potatoes, creamy smoked salmon, and a rich hollandaise sauce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

2250 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.77/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Fish•Eggs

Mood:

Comfort Food

Ingredients

Servings

500gJersey Royal Potatoes(washed and scrubbed)

£2.75

200gSmoked Salmon(thinly sliced)

£5.50

4 Large Eggs(fresh, for poaching)

£1.25

3 Large Eggs(yolks only, for hollandaise)

£1.25

1tbspLemon Juice(freshly squeezed)

£0.15

150gUnsalted Butter(melted and clarified)

£1.75

1tbspWhite Wine Vinegar(for poaching eggs)

£0.05

to taste Salt( )

£1.75

to taste Black Pepper(freshly ground)

£0.02

2tbspFresh Dill(chopped, for garnish)

£0.60

Total Cost

£15.07

£3.77 per serving

Instructions

1.
Cook the Jersey Royals: Place the Jersey Royal potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender when pierced with a knife. Drain well and allow to cool slightly. Slice into 1cm thick rounds.
2.
Prepare the Hollandaise Sauce: In a heatproof bowl set over a pan of simmering water (making sure the bowl doesn't touch the water), whisk the egg yolks and lemon juice until pale and foamy. Gradually whisk in the melted clarified butter, a little at a time, until the sauce is thick and emulsified. Season with salt and pepper to taste. Keep warm, but not hot, while you prepare the rest of the dish.
3.
Poach the Eggs: Fill a wide frying pan with about 7cm of water. Add the white wine vinegar and bring to a gentle simmer. Crack each egg into a separate ramekin. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on kitchen paper.
4.
Assemble the Benedicts: Divide the sliced Jersey Royal potatoes among four plates. Top each with slices of smoked salmon. Place a poached egg on top of the salmon. Spoon a generous amount of hollandaise sauce over each egg. Garnish with chopped fresh dill and a grind of black pepper.
5.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

2250 kcal / 9414 kJ

Carbs

75g

29% of RDA

Fat

165g

236% of RDA

Protein

125g

250% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

10 g

11% of RDA

Sodium

2500 mg

109% of RDA

Saturated Fat

100 g

500% of RDA

Chef's Tips

To clarify butter, melt it gently in a saucepan. Skim off the foam from the surface. Carefully pour off the clear yellow butter, leaving the milky solids at the bottom.

If the hollandaise sauce becomes too thick, whisk in a teaspoon of warm water at a time until it reaches the desired consistency. If it splits, whisk in a tablespoon of cold water vigorously.

For perfectly poached eggs, use the freshest eggs possible. The vinegar helps the egg whites coagulate quickly.

If you want to prepare the potatoes ahead of time, you can cook them and store them in the refrigerator. Warm them gently in a pan with a little butter before serving.

Cooking Equipment

Large Pot

Frying Pan

Saucepan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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