Potato Cake Smoked Salmon Egg Benedict

Potato Cakes Ingredients:

• 1/4 cup onion, finely diced
• 1 tbsp summer savory
• 1 egg
• 1 tsp Hot Under the Kilt Acadian Cajun seasoning
• 4 potatoes, mashed

Directions:

1. Combine all the ingredients into a bowl and mix well.
2. Form into six cakes.
3. Place onto a plate and put in the refrigerator for 30 to 40 minutes to firm up.
4. Once ready to fry, add 2 tbsp of butter to a pan and place the potato cakes into flour, turning to coat.
5. Fry until golden brown and heated through.

Poached Eggs Ingredients:

• 6 cups of water
• 1 tbsp vinegar
• 1 tsp salt
• 6 eggs

Directions:

1. Gently crack the eggs into a colander and let sit.
2. Place the water into a pot and bring to a boil.
3. Stir in the vinegar and the salt.
4. Turn off the heat and transfer the eggs from the colander into a measuring cup.
5. Gently slip the eggs, one at a time, into the water.
6. Cover and let sit for 3 minutes.
7. Use a slotted spoon to remove the eggs from the water.
8. Place on top of the smoked salmon and potato cake.

Blender Hollandaise Sauce Ingredients:

• Six egg yolks
• 1/2 lbs melted butter
• Juice of 1/2 lemon
• 1 pinch of cayenne pepper

Directions:

1. Place the egg yolks into a blender, turn speed to one and slowly drizzle in the butter until the egg yolks begin to thicken.
2. Add the lemon and the cayenne and mix to combine.
3. Leave the hollandaise sauce in the blender so that it can be remixed just before serving.
4. To plate, place a potato cake on a plate, top with two slices of smoked salmon, a poached egg, and drizzle with the hollandaise sauce.
5. Add a sprinkle of fresh dill to the top.