Gold Coast Benedict Recipe

Prepare the Potatoes

Peel and grate the russet potatoes into a bowl.

Mix Ingredients

In a separate bowl, combine the grated potatoes, flour, egg, salt, and pepper. Mix until well combined.

Cook the Potato Cakes

Heat vegetable oil in a skillet over medium heat. Form the potato mixture into small cakes and cook for about 4-5 minutes on each side, or until golden brown. Remove and set aside.

Prepare Water

Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar.

Poach the Eggs

Crack each egg into a small bowl. Carefully slide the eggs into the simmering water, poaching for about 3-4 minutes until the whites are set but the yolks are still runny.

Remove Eggs

Use a slotted spoon to carefully remove the poached eggs from the water and drain on a paper towel.

Melt the Butter

In a small saucepan, melt the unsalted butter over low heat and set aside to cool slightly.

Whisk Egg Yolks

In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.

Combine with Butter

Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to emulsify. Season with salt and cayenne pepper.

Plate the Dish

On a plate, place a potato cake, top with a slice of smoked salmon, followed by a poached egg.

Add Hollandaise Sauce

Generously drizzle hollandaise sauce over the poached egg and garnish with fresh chives.