Eggs Benedict with Smoked Salmon and Hash Browns

Eggs Benedict with Smoked Salmon and Hash Browns

Chris Stephens
 
INGREDIENTS:
  • 1 package of Uncle Dan's® California Country Dill Seasoning
  • 1 package of Uncle Dan's® Original Southern Classic Ranch Seasoning
  • Eggs
  • White wine
  • Lemon juice
  • ½ cup of melted butter
  • Packaged smoked salmon
  • Potatoes
INSTRUCTIONS FOR EGGS BENEDICT AND HOLLANDAISE:
  1. Separate egg yolks and put into mixing bowl. Add a splash of white wine and a squeeze of lemon juice.
  2. Using a double boiler, continuously stir the eggs, wine and lemon juice over heat.
  3. Once mixture thickens, stir in butter.
  4. Remove from heat and add in Uncle Dan's® Country Dill Seasoning and Salad Dressing to taste.
  5. Use a griddle to toast English muffins.
  6. Poach eggs (tip: add vinegar to water). Place salmon on an English muffin, top with salmon, egg, and hollandaise.
INSTRUCTIONS FOR HASH BROWNS:
  1. Shred potatoes.
  2. Using a griddle, spread generous amount of melted butter and then brown potatoes.
  3. Once browned on one side, flip only once.
  4. Top with Uncle Dan's® California Country Dill Seasoning

Read more →