2. Irish Eggs Benedict
What you need:
For the hollandaise:
- ½ up of butter
- 3 egg yolks
- 2 tbsp lemon juice
- ½ tsp dijon mustard
- Salt, pepper, and cayenne pepper to taste
Boxty Cakes:
- 1 cup grated potato
- A cup of leftover mashed potatoes
- A cup of flour
- 2 green onions, sliced thinly
- ½ tsp of baking powder
- ¼ tsp of salt
- A cup of buttermilk
- Sauteed spinach
- 2 tbsp of butter
Sauteed Spinach
- 2 tbsp of butter
- 6 cups of baby spinach
- Salt and pepper
Poached eggs:
- 8 eggs
- 2 tsp of white vinegar
Garnish:
- ½ lb of smoked salmon
- Chives and paprika
To make:
First, remove the water from the grated potatoes by squeezing them with a towel. In a large bowl, mix the potatoes, mashed potatoes, green onions, flour, baking powder, and the salt together. Add in the buttermilk and mix until the mixture is smooth. In a skillet melt a tbsp of butter and then spoon about a fourth of a cup of the mix into the pan. Cook until cakes are crispy and browned on both sides.
Transfer to a warmed 300-degree oven to keep warm. Make the hollandaise by melting the butter in a small pan. In a blender add the rest of the hollandaise ingredients. Blend for about 30 seconds and then add in the butter and blend until incorporated. Saute the spinach in a large saucepan over medium heat. Poach the eggs by filling a large pot with water and adding in the vinegar.
Bring to a simmer and then reduce heat to low. Crack an egg into a ramekin and then slide into the hot water. Use a slotted spoon to nudge egg into shape. Cook each egg this way for about 3 or 4 minutes or until the whites set and the egg is still yolky. Place to of the boxties on a plate, top with smoked salmon. Place spinach on top of the salmon and then top with the eggs and a dollop of hollandaise.