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Smoked Salmon Hash Brown Benedict

Smoked Salmon Hash Brown Benedict

Smoked Salmon Hash Brown Benedict

  • Prepare time30 minutes
  • Cooking Time10 minutes
  • ServesServes 1
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Ingredients

Product used:
Hash Browns 750g
2 McCain Hash Browns
  • 1 egg
  • 1 tsp white vinegar
  • 50g smoked salmon
  • Hollandaise sauce and fresh dill to serve

Method

1.Prepare McCain Hash Browns per packet instructions. When about halfway done, prepare poached egg, as per steps 2 & 3.
2.Pour cold water into a large saucepan until approximately 6cm deep and add the vinegar. Bring to the boil over medium heat and reduce heat to low; water should still be simmering around the edge of the saucepan.
3.Crack 1 egg into a small bowl. Using a slotted spoon, swirl the water in a circle. Once the water pace has slowed a little, pour the egg into the centre of the swirling circle. Cook the egg for 2 to 3 minutes for a soft yolk, 3 to 4 minutes for a firm yolk. Remove the egg with the slotted spoon and place on a paper towel to drain.
4.Place the cooked McCain Hash Browns onto a plate, place a few slices of smoked salmon on the top of each, top with the egg, spoon over hollandaise sauce, and garnish with a fresh dill sprig.