For Lemon Tarragon Hollandaise Sauce
We’re taking an innovative salmon-inspired spin on the timeless brunch favorite of eggs Benedict. With a crispy sweet potato base, lemon tarragon hollandaise, and hearty asparagus, this dish is perfect for getting fancy and fun.
Though this recipe can be made as a luxurious at-home brunch, the savory ingredients and versatility make it ideal for any meal. Read on for Chef Dana Venuto’s delicious recipe.
Why This Benedict?
The traditional eggs benedict, originating back in 1984, contains eggs, hollandaise sauce, ham, and an English muffin. Its satisfying comfort food ingredients make it a classic for a reason, but we’re replacing ham with salmon as a healthier alternative. The best part? Our recipe, unlike the original, is completely gluten-free, using sweet potatoes as the base instead of a traditional English muffin.
What’s the Deal with Sweet Potatoes?
In short: they’re the carb that keeps on giving. For starters, sweet potatoes are rich in magnesium and potassium, essential elements that help regulate blood pressure. Magnesium is also an important dietary element linked to a decrease and prevention of hypertension. Sweet potatoes are plentiful in fiber, which aids healthy digestion and a boost in metabolism. Oh, there’s more: Studies have found that sweet potatoes contain beta-carotene, which is a powerful element that helps protect men from prostate cancer.
Pre-heat oven to 350 degrees. Peel the sweet potato and then grate. Add 1 tbsp. of olive oil to grated sweet potato, and then microwave for two minutes until soft. Then add the chopped scallions and one beaten egg to softened sweet potato.
Prepare a skillet on medium heat, then grease with olive oil. Cook the sweet potato patties on the skillet for about 7-10 minutes until crisp.
Poach asparagus in salted water. Put salmon fillets on a parchment paper-covered baking tray and season with salt and pepper. Bake in the heated oven for about 12-15 minutes. While the salmon is cooking, poach two eggs in simmering water with a dash of vinegar.
To create the hollandaise sauce, combine two egg yolks, tarragon, lemon juice, and a pinch of salt in a food processor or blender. Slowly drizzle melted butter in the processor or blender while pulsing until emulsified.
Plate the asparagus followed by the sweet potato crisps and the salmon fillet on top. Top with the poached egg and lemon tarragon hollandaise. Enjoy!
Try this recipe with our direct-to-consumer salmon, Oshen Salmon. We guarantee you’re getting Oshēn a week fresher than you would at any retailer. Free from microplastics, growth hormones, and heavy metals.