Description
Benedict Arnold Eggs are a creative twist on classic Eggs Benedict, replacing traditional components with a crispy potato cake base, savory smoked salmon, poached eggs, and a flavorful lemon-herb hollandaise. This playful brunch dish combines familiar Eggs Benedict elements with unexpected flavors and textures.
Ingredients
Scale
- 4 large eggs
- 2 large potato cakes or hash brown patties
- 4 oz smoked salmon
- ½ cup hollandaise sauce
- 1 tsp lemon juice
- 1 tbsp fresh chives, finely chopped
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- 1 tbsp butter or oil, for cooking
- Salt, to taste
- Optional: mixed greens, for serving
Instructions
- Prepare the potato cakes according to package directions, or cook them in a skillet with butter or oil until crisp and golden on both sides.
- Warm the smoked salmon gently if desired, or leave it chilled for a traditional smoked-salmon texture.
- Prepare the hollandaise sauce. Stir in the lemon juice, chopped chives, and smoked paprika for a flavorful twist.
- Bring a saucepan of water to a gentle simmer. Carefully poach the eggs until the whites are set and the yolks remain runny, about 3–4 minutes.
- Place one crispy potato cake on each serving plate and top with smoked salmon.
- Carefully place a poached egg over the salmon.
- Drizzle generously with the lemon-herb hollandaise sauce.
- Garnish with fresh chives, smoked paprika, and black pepper. Serve immediately with mixed greens if desired.
Notes
- The article does not identify an official Benedict Arnold Eggs recipe; it presents the dish as a flexible creative interpretation of Eggs Benedict.
- The potato cake can be replaced with a waffle or thick slice of sourdough bread.
- Replace smoked salmon with crispy pancetta, prosciutto, sautéed mushrooms, or a vegetarian patty.
- For extra heat, add sriracha, chipotle, cayenne, or red pepper flakes to the hollandaise.
- Poach the eggs until the whites are fully set while keeping the yolks runny.
- Serve immediately for the best texture.
- Nutrition is approximate because the source does not provide exact ingredient quantities.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 eggs with potato cake and smoked salmon
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 1050 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 425 mg
Keywords: Benedict Arnold Eggs, Eggs Benedict twist, smoked salmon eggs Benedict, potato cake Benedict, creative brunch recipe, poached eggs, hollandaise eggs