Smoked Salmon and Crab Eggs Benedict with Home Fries

margouillat photo/Shutterstock

Have a few leisurely mornings ahead during the holidays? Chef David Hutton gives eggs Benedict a few delicious twists – warm buttery crab meat, silky smoked salmon and a healthy dose of dill to dress up the hollandaise (you can use this super simple recipe to get you started) – so you can enjoy the brunch classic in the comfort of your own home.


Servings: 4


for the eggs Benedict
  • 8 large eggs
  • 8 English muffins, toasted
  • 1/2 cup Hollandaise sauce
  • 1/2 cup Maine crab
  • 4 slices smoked salmon
  • 2 tablespoons dill, chopped
  • 3 tablespoons of white vinegar
  • Salt and pepper to taste
for the home fries
  • 2 large Idaho potatoes, diced and blanched
  • 1/2 Spanish onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 cup scallions, chopped
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder


for the eggs Benedict
  1. In a shallow sauce pan, bring half a gallon of water to a simmer. Add the white vinegar.
  2. Mix the dill and hollandaise.
  3. Warm the crab gently in butter.
  4. When the water starts to simmer, poach the eggs
  5. Cut each slice of smoked salmon in half.
for the home fries
  1. Sauté the potatoes in clarified butter until they start to brown
  2. Add peppers and onions and continue to sauté until soft and crispy.
  3. Add paprika and garlic powder
  4. Finish with scallions and season to taste with salt and pepper
to assemble
  1. Placed smoked salmon on the English muffins, and spoon about 1 tablespoon of crab on top of the smoked salmon.
  2. When eggs are ready, lay them on top of the crab. Sauce the eggs with the dill hollandaise and serve.
  3. Place 2 of the finished English muffins on a plate, with a portion of the Home Fries.

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