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Smoked Salmon Eggs Benedict On A Shredded Potato P... Recipe

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Smoked Salmon Eggs Benedict On A Shredded Potato P...
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Ingredients
31
Count
Nutrition
4681
Calories
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Ingredients:

Directions:

  1. Smoked Salmon Benedict:
  2. 1 Preheat oven to 200 degrees. Make the Potatoes (Directions below)
  3. 2 Make the hollandaise sauce (Directions below)
  4. 3 Prepare the poached eggs (Directions below)
  5. 4 Assemble the dish - place two pancakes on dish, top with smoked salmon, then an egg - Pour a few tbls of Hollandaise sauce on top. Sprinkle with a pinch of chives and freshly grounded black pepper.
  6. Shredded Potato Pancakes:
  7. 1 Set an ovenproof platter on a baking sheet with a cooling rack on top of it into the oven, and turn the oven to 200 degrees
  8. 2 Shred the potatoes on the widest side of a box grater. Gather the shredded potatoes in your hands, squeeze out some of their liquid, and transfer them to a large mixing bowl. Add the eggs, flour, lemon juice, softened butter, and pinches of salt and pepper and stir to combine. The batter should barely hold together.
  9. 3 Heat an 1/8 inch deep layer of clarified butter or oil over medium heat in a large skillet or saute pan for 30 seconds, then add ladlefuls of batter to make pancakes about 2 1/2 inches in diameter. Let them cook undisturbed until the bottoms crisp and color, about 4 minutes, then flip and cook on other side. Transfer finished potato pancakes to platter in oven to keep warm.
  10. 4 Before serving, sprinkle with pinch of salt and pepper.
  11. Clarified Butter:
  12. 1 Cut butter into 1 inch pieces, and in heavy saucepan, melt over low heat. Remove Remove pan from heat and let butter stand 3 minutes.
  13. 2 Skim froth and slowly pour butter into measuring cup, leaving milky solids in bottom of pan.
  14. 3 Discard milky solids and pour clarified butter into crock or jar. It keeps covered and refrigerated for one month.
  15. Hollandaise Sauce:
  16. 1 Whisk together the water, vinegar, lemon juice, and salt in a small stainless steel bowl that you can comfortably nestle over a small saucepan to create a double boiler and set aside. Bring about 1/2 inch of water to a near-boil over high heat, then turn the heat to medium low. It should be just steaming when you begin to mount the sauce.
  17. 2 Add the eggs to the liquid in the bowl, set the bowl over the steaming water, and begin whipping the eggs and liquid together with a whisk. The eggs will slowly go from their raw orange color to the paler yellow of cooked eggs, and will become increasingly viscous; the eggs will be ready after 6 - 7 minutes of consistent beating.
  18. 3 Remove the bowl from the saucepan, nestle it into a towel on the kitchen counter to stabilize it, and, whisking firmly all the while, add the lightly warmed clarified butter in a thin, steady stream - the way you add oil when making mayonnaise - and whisk until the sauce is emulsified (NOTE: I did not use all of the butter, put enough until desired consistency). Stir in the tarragon and tabasco and check for salt. Hold the sauce in a relatively warm place and use as soon as possible.
  19. Poached Eggs:
  20. 1 Bring at least 1 1/2 inches of water to a boil in a saucepan or skillet, and the salt and vinegar, and lower the heat so the water barely simmers - you want it hot, the kind of heat where bubbles might cling like condensation to the inside walls of the pan - 180 degrees - not a gentle boil.
  21. 2 Crack the egg into a cup then slide it from the cup to the water. The egg should start to set a few seconds after it hits the water and will be ready in 3 1/2 to 4 minutes, when the white is set and the yolk is still runny.
  22. 3 Remove the eggs with a slotted spoon and transfer them to a kitchen towel to drain off any water clinging to them. Use them within the next few minutes.
  23. 4 If you are making them in advance, transfer them directly from the hot water to a bowl of ice water. Once cold transfer to a plate lined with paper towels. Store them in the refrigerator for up to 5 hours. Reheat them in near boiling water for 15 - 30 seconds , drain on towels and use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4681.33 Kcal (19600 kJ)
Calories from fat 4285.54 Kcal
% Daily Value*
Total Fat 476.17g 733%
Cholesterol 2451.01mg 817%
Sodium 2773.8mg 116%
Potassium 1829.38mg 39%
Total Carbs 69.58g 23%
Sugars 3.44g 14%
Dietary Fiber 5.97g 24%
Protein 44.65g 89%
Vitamin C 37.9mg 63%
Vitamin A 0.1mg 2%
Iron 7.8mg 43%
Calcium 189.1mg 19%
Amount Per 100 g
Calories 453.68 Kcal (1899 kJ)
Calories from fat 415.33 Kcal
% Daily Value*
Total Fat 46.15g 733%
Cholesterol 237.54mg 817%
Sodium 268.82mg 116%
Potassium 177.29mg 39%
Total Carbs 6.74g 23%
Sugars 0.33g 14%
Dietary Fiber 0.58g 24%
Protein 4.33g 89%
Vitamin C 3.7mg 63%
Iron 0.8mg 43%
Calcium 18.3mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 132.5
    Points
  • 134
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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