Chef Grant Sato called this New Wave Benedict. It was the best of many worlds for me, since I LOVE hash browns, salmon and eggs!! This was such a great variation on the traditional Eggs Benedict.
We did the hash browns from scratch, adding a dash of flour, an egg and salt and pepper to taste. Fry them in a pan with some oil till crisp.
Here is how we poached the eggs … placing the egg very carefully in heated water, not boiling. The poached egg was placed on the salmon that we sauted in a fry pan after seasoning it with just salt and pepper to our desired doneness.
After we layered our dish with hashbrowns, sour cream, salmon and poached egg, we topped it with luscious hollandaise sauce. Chef Sato made it from scratch, but I used the Knorr’s packaged mix when I did it at home …it was just as delicious.
I love breakfast and usually enjoy it only on Sundays when I have the time to cook. This was a wonderful class of breakfast dishes that were all really delicious and would satisfy anyone’s Sunday morning!
su-su Says:
September 7th, 2007 at 11:10 pmVisit su-su
This New Wave Benedict looks yummy. The salmon is an interesting addition. The crustiness of the salmon makes me want to take a bite!
Lindy Says:
September 7th, 2007 at 11:23 pmVisit Lindy
Thanks Susu! I really enjoyed this dish too…especially the hashbrowns. I thought it was pretty creative and yummy!
btw: welcome home !
lodee Says:
September 10th, 2007 at 1:44 amVisit lodee
This looks absolutely delicious!! Same as you, I love all those ingredients - salmon, eggs and hash browns!!!
Thanks for the step-by-step instructions!!
Lindy Says:
September 11th, 2007 at 8:29 pmVisit Lindy
thanks lodee … you were the one who introduced me to actually trying ‘eggs benedict’!!