The Ultimate Smoked Salmon Eggs Benedict
with Montreal-Spiced Roasted Potatoes- Salmon
- Egg
- Wheat
- Barley
- Mustard
- Soy
- Sulphites
- Milk
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Crustaceans
- Egg
- Wheat
- Gluten
- Milk
- Fish
- Tree nuts
- Sulphites
- Mustard
- Peanuts
Elevate your brunch game with this smoked salmon eggs benny! This dish is packed with flavour, plus you'll learn the art of achieving that ideal runny yolk with our foolproof poaching technique. Ingredients: Yellow potato • Grade A egg • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cold smoked Salmon fillets • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Arugula and spinach mix (arugula, spinach) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Chives.
Ingredients
100 g
Smoked Salmon
(Contains: Salmon)
4 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
28 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Lemon
2 tbsp
Garlic Spread
(Contains: Soy May be present: Milk, Soy, Sulphites)
400 g
Yellow Potato
1 tbsp
Montreal Spice Blend
(Contains: Mustard May be present: Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
7 g
Chives
30 g
Capers
(May be present: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
2 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
- 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.
- Thinly slice chives.
- Drain capers, then pat dry with paper towels.
- Zest, then juice half the lemon. Cut the remaining lemon into wedges.
- Add 8 cups of water to a medium pot. Bring to a simmer over medium heat.
- Meanwhile, halve ciabatta rolls, then spread cut sides with garlic spread.
- 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. (NOTE: Keep an eye on them so they don't burn!)
- 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.
- Crack eggs into 4 small glasses or ramekins. (NOTE: Cook in two batches for 4 ppl.)
- Add remaining vinegar to the simmering water.
- Using a spoon, swirl water carefully to create a vortex. One at a time, gently add eggs to the swirling water.
- Cook, 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.
- Once each egg has reached its desired doneness, remove from water with a slotted spoon.
- Blot gently with paper towels and add one egg to the top of each dressed ciabatta half.
- Divide potatoes between plates.
- Spoon béarnaise over top of eggs.
- Top with capers and remaining chives.
- Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, though some found it overly rich or salty. Consider using only half the spice pack on potatoes for a more balanced taste.
- Ease of prep: Coordinating the final steps can be challenging. Some found the egg poaching instructions complicated; consider simplifying the process.
- Suggestions: Try English muffins instead of ciabatta for a lighter base. Reduce salt in the spice blend and garlic spread to balance overall saltiness.
- Portions: Some found the meal too large; consider offering a two-egg option for smaller appetites.
- Cooking tips: Roast potatoes at 450°F for about 20 minutes. For easier egg poaching, try adding one egg at a time to the vortex.
