Eggs Benedict w/ Salmon, Crispy Shredded Potatoes and Hollandaise Sauce

Are you sick of breakfast posts yet? I’m kinda obsessed with breakfast. I would have breakfast for dinner multiple times a week if I could. Since that’s not happening, I really try to vary my breakfasts as much as possible between eggs, baked goods, quiches and casseroles. Today, I decided to use salmon and hollandaise as my creative inspiration. This recipe isn’t anything fancy or “homemade” from scratch, but it fools pretty much everyone into thinking it is! If you’re having company, brunch, or you want something savory, it’s the perfect go-to. I truly enjoy transforming my eggs benedict with different variations. Try something new with hollandaise. You might just surprise yourself!


Eggs Benedict w/ Salmon, Crispy Shredded Potatoes and Hollandaise Sauce
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • Hollandaise Sauce (homemade, or store-bought, I used Trader Joe's Hollandaise)
  • 1 package Crispy Hashbrowns (I used Trader Joes frozen hashbrowns)
  • 4 whole eggs
  • 4 salmon fillets, aprox 4 oz each
  • avocado oil, for pan frying
  • salt & pepper
  • chive, optional for garnish
  1. Place 3-4 tbsp avocado oil in a large frying pan. Scatter hash browns over pan and pan fry without disturbing for aprox 5 mins. Flip to the other side and do the same.
  2. While the hash browns are cooking, salt and pepper your salmon and then pan-fry or broil. Heat 1 tbsp oil in a pan and cook up to 4 mins each side for thicker pieces.
  3. Using a microwave safe coffee mug, fill the mug half way with water. Gently crack and egg into the water mug. Microwave 1 min - 1:15 secs (microwaves will vary). The egg should be almost cooked through and solid without any clear liquids in the egg. Drain the water and repeat for additional eggs.
  4. Microwave or heat/prepare your hollandaise.
  5. Assemble hasbrowns, salmon and egg in a stack with sauce and chive over top. 1-2tbsp sauce should be plenty for each serving.


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