Hash Brown Eggs Benedict with Dill Hollandaise

Cook Time 40 minutes

Servings 2


8 small hash browns

4 fresh free-range eggs

2 tbsp white vinegar

8 smoked salmon

100g baby spinach leaves

Dill Hollandaise

1 tbsp lemon juice

3 egg yolks

180g butter

4 sprigs of dill, finely chopped

Pinch cayenne pepper

Salt & pepper


Cook the hash browns as per packet instructions.

To clarify butter, melt the butter in a saucepan or microwave, then slowly pour into a jug, leaving behind the white milk solids.

To make the hollandaise sauce, put the yolks, lemon juice in a large glass bowl. Place over a pot of gently simmering water. Whisk vigorously until the mixture becomes thick, pale and creamy. Remove the bowl from the heat and slowly drizzle in the butter, whisking continuously. Occasionally place the bowl back over the simmering water. The sauce should now be smooth and glossy. If the sauce is too thick, add a splash of water. Season with a pinch of salt, pepper and cayenne and fold through the dill. Keep the hollandaise bowl in a warm place.

Bring that pot of water back to a simmer and the vinegar. Gently crack eggs into a glass and one at a time and gently pour into the water. Poach for 3 minutes or until just set. Use a slotted spoon to remove from the water and drain on a paper towel. Season the eggs with a small pinch of salt. Cook eggs in batches to ensure the pot is not over crowded.

To assemble, place 4 hash browns on a plate, stacking two hash browns on top of each other. Add spinach and salmon and nestle poached eggs on top of each stack. Spoon over the hollandaise sauce garnish with extra dill.


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