• Smoked Salmon Eggs Benedict With Chipotle Mango Hollandaise Sauce

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    • 2 x tomato, diced
    • 1/2 x white onion, minced
    • 1/4 c. finely minced fresh cilantro
    • 1/2 Tbsp. rice vinegar
    • 1/4 tsp salt
    •     tabasco sauce, to taste
    •     For the Hash Brown Potatoes
    • 4 x potato, diced, (1 cm or possibly 1/2 inch)
    • 4 x sweet potato, diced, (1 cm or possibly 1/2 inch)
    • 1 x red pepper, diced, (1 cm or possibly 1/2 inch)
    •     vegetable or possibly extra virgin olive oil, for pan frying
    •     For the Hollandaise Sauce
    • 1/2 c. clarified butter, **
    • 2 Tbsp. white wine
    • 3 x egg, yolks
    • 1/4 tsp salt
    • 1/2 Tbsp. chipotle pepper, puree
    • 1/2 Tbsp. mango, puree
    •     juice from half a lemon
    •     For the Large eggs Benedict
    • 16 x egg
    • 1 Tbsp. vinegar or possibly lemon juice, for poaching
    • 2 bn spinach, or possibly arugula, (depending on size), washed, and, trimmed
    • 1 Tbsp. extra virgin olive oil, for sauteing
    • 1 x 500 g package of smoked salmon
    • 8 x English muffin, sliced in half


    1. In a medium sized bowl combine all ingredients and mix thoroughly with a spoon.
    2. Cover with wrap and chill overnight.
    3. For the Hash Brown Potatoes:Wash diced potatoes in cool water.
    4. Drain well and pat dry with a cloth.
    5. Pan-fry the potatoes in warm vegetable or possibly extra virgin olive oil and a pat of butter on medium to high heat, turning occasionally.
    6. Add in sweet potatoes and red pepper and saute/fry for 10-15 min or possibly crispy and tender.
    7. Season with salt and pepper.
    8. For the Hollandaise Sauce:Fill a saucepan or possibly the bottom portion of a double boiler with water and heat, making sure it does not come to a full, rolling boil. Lower the heat if necessary.
    9. Separate Large eggs whites from the egg yolks.
    10. Place the egg yolks into large bowl or possibly in the top portion of a double boiler.
    11. Whisk the egg yolks.
    12. Place the bowl on top of the saucepan (or possibly double boiler) over warm (not boiling) water. Continue whisking the egg yolks.
    13. Pour white wine into egg yolks.
    14. Keep whisking the mix while closely watching the heat.
    15. Remove the bowl from the heat. The mix will be slightly thicker and lighter in colour.
    16. Ladle the clarified butter to egg mix while whisking.
    17. Add in the salt.
    18. Whisk in the chipotle pepper puree.
    19. Add in mango puree.
    20. Add in freshly squeezed lemon juice, then whisk to incorporate.
    21. **Clarified Butter: Heat unsalted butter in heavy bottomed saucepan at the lowest possible heat till a clear, yellow liquid forms on top and almost all of the sediment from the butter has settled at the bottom. Cold to room temperature. Strain the melted butter through a piece of cheesecloth into a bowl or possibly saucepan.
    22. For the Large eggs Benedict:Fill a saucepan with water to a depth of 2 inches.
    23. Add in vinegar or possibly lemon juice (this speeds coagulation of the albumen and helps to retain the egg's shape). Place on burner and bring to a boil.
    24. Lower heat to a bare, gentle simmer, then break each egg into a c. and drop into boiling water.
    25. Cook Large eggs from 3 to 5 min or possibly till the whites are hard.
    26. Gently remove Large eggs from water with slotted spoon and set aside on paper towels to dry.
    27. Toast the English muffins.
    28. Meanwhile in a large frying pan, heat extra virgin olive oil and lightly saute/fry the spinach or possibly arugula till just wilted.
    29. To Plate:Put a layer of the potato mix on a plate. Place each half of the English muffin on top of the potatoes. Then layer the sauteed greens, the smoked salmon and the poached egg. Drizzle the Hollandaise sauce over the Large eggs Benedict and top with a sprinkling of the tomato salsa.
    30. Garnish plate with slices of papaya, melon, kiwi and a juicy blackberry.
    31. (Note: it's better to make this the night before so the flavours harmonize.)
    32. (Note: makes 1 c. of Hollandaise sauce.)

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