Smoked Salmon Eggs Benny
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Smoked Salmon Eggs Benny

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.

Tags:
New
Allergens:
Salmon
Egg
Barley
Wheat
Mustard
Soy
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

100 g

Smoked Salmon

(Contains Salmon)

4 unit(s)

Egg

(Contains Egg)

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

28 g

Arugula and Spinach Mix

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

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 Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

7 g

Chives

30 g

Capers

(May contain Tree nuts, Fish, Milk, Sulphites)

2 tbsp

White Wine Vinegar

(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories980 kcal
Fat56 g
Saturated Fat17 g
Carbohydrate86 g
Sugar5 g
Dietary Fiber8 g
Protein36 g
Cholesterol450 mg
Sodium2900 mg
Trans Fat1 g
Potassium1400 mg
Calcium250 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Zester
Medium Pot
Measuring Cups
Whisk
Small Bowl
Slotted Spoon

Instructions

Roast potatoes
1
  • 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.
Prep
2
  • Thinly slice chives. 
  • Drain capers, then pat dry with paper towels.
  • Zest, then juice half the lemon. Cut the remaining lemon into wedges.
Toast ciabatta
3

 

  • 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. 
Make béarnaise sauce
4
  • 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. 
Poach eggs
5
  • 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.
Finish and serve
6
  • 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.  
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