You guys, settle in! This Herby Salmon Lox Eggs Benedict is a show-stopping brunch dish that fuses classic elegance with rustic comfort. A bed of golden, crispy Idaho hashbrowns replaces the traditional English muffin, creating a hearty base layered with smoky salmon, perfectly poached eggs, and a lighter, lemony hollandaise sauce made effortlessly in the blender. Fresh dill and chives finish it off with vibrant flavor and color. Whether you’re celebrating a holiday, hosting a brunch party, or just craving something indulgent yet fresh, this dish delivers on all fronts.
This recipe is brought to you by Idaho Potatoes. The Idaho Potato Commission is dedicated to promoting and protecting the integrity and quality of genuine Idaho® potatoes—grown in the rich volcanic soil, cool climate, and pristine water of the state’s ideal agricultural environment. Renowned for their consistent texture, rich flavor, and superior performance in both home kitchens and professional settings, Idaho potatoes are a staple for chefs and food lovers alike. Whether baked, fried, mashed, or crisped into golden hashbrowns, their quality and versatility are unmatched.
How to Make Herby Salmon Lox Eggs Benedict
To make Herby Salmon Lox Eggs Benedict on Crispy Idaho Potato Hashbrowns, start by crisping the potatoes. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Once the pan is hot, spread a 32-ounce bag of Idaho frozen hashbrowns in an even layer. Let them cook undisturbed until the underside is golden and crispy, then flip and continue cooking until fully browned and crisped to your liking.
While the hashbrowns cook, prepare the poached eggs. Fill a medium soup pot with 8 cups of water and add 1/4 cup of white vinegar. Bring the water to a gentle simmer—never let it boil. Carefully crack 4 eggs (working in batches if needed) directly into the simmering water, being careful not to stir or swirl the water. Let the eggs settle and poach for 3 to 4 minutes, just until the whites are set and the yolks are still soft. Use a slotted spoon to remove them gently, setting them on a paper towel-lined plate. Repeat with the remaining eggs.
Next, make the hollandaise. In a blender, combine 2 whole eggs, the juice of 1 lemon, and a pinch of salt and pepper. In a small saucepan, melt 1/2 cup of butter over medium-high heat until hot and bubbling. With the blender running (and a kitchen towel over the lid to guard against splatters), slowly stream the hot butter into the egg and lemon mixture. Blend until light, frothy, and creamy. Add a pinch of Aleppo chili or cayenne pepper if desired, and adjust seasoning to taste.
To assemble the dish, spread the crispy hashbrowns on a large serving platter or divide them among shallow individual bowls. Layer 8 ounces of thinly sliced cured smoked salmon over the hashbrowns, then gently top each portion with a poached egg. Spoon a generous amount of warm hollandaise—about 2 tablespoons—over each egg. Finish the dish with a sprinkle of fresh chopped dill and chives for brightness and color.
If you’d like to serve a festive drink alongside, mix up a quick pomegranate mimosa: simply stir 1 ounce of freshly squeezed pomegranate juice with 3 to 4 ounces of chilled Prosecco or Champagne, and garnish with a sprig of fresh herbs such as mint, rosemary, or thyme.
Brunch Goals: Why This Eggs Benedict Is a Showstopper
Let’s be honest—classic Eggs Benedict is already a brunch power move. It’s rich, indulgent, and gives serious “I know what I’m doing in the kitchen” energy. But this elevated version takes it even further, swapping the English muffin for a layer of golden, crispy hashbrowns that brings irresistible texture and deep comfort-food vibes. Then comes the smoked salmon—silky, savory, and just fancy enough to make the whole thing feel like a special occasion. Topped with a lighter, lemony hollandaise and a flourish of fresh herbs, this Benedict feels both elevated and effortless.
What makes this dish such a showstopper isn’t just how it tastes—it’s how it looks. The contrast of colors alone is stunning: golden potatoes, blush-pink salmon, glossy hollandaise, and a scatter of vibrant green chives and dill. It’s the kind of platter that stops conversation when you carry it to the table. Guests lean in. Cameras come out. Suddenly, your kitchen feels like a boutique café in the Pacific Northwest.
And yet, for all that visual drama and gourmet flavor, it’s surprisingly doable. The components are familiar, and most can be made in advance or cooked while chatting with guests and sipping coffee. It’s brunch luxury without the stress. Whether you’re setting the scene for Easter morning, spoiling Mom with a homemade Mother’s Day feast, or just leveling up your weekend breakfast routine, this Benedict hits all the right notes: hearty but elegant, rich but balanced, and unforgettable from the very first bite.
More Recipes from Rustic Joyful Food
If you loved this Herby Salmon Lox Eggs Benedict recipe, you’ll love any of these equally delicious options!
- Lazy Blueberry Scoop Scones
- Carrot Cake Cinnamon Rolls (with Cream Cheese Icing!)
- Eggs Benedict Toasts with Lemon & Chili Hollandaise
- Crispy Chicken & Buttermilk Waffles with Spicy Maple Syrup!
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Herby Salmon Lox Eggs Benedict on Crispy Idaho Potato Hashbrowns
Equipment
- Large skillet
- Medium soup pot
- Saucepan
- Blender
- Kitchen towel (for splatter)
- Slotted spoon
- Measuring Cups
- Paper towel-lined plate
- Large platter or shallow bowls
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 32-ounce bag Idaho frozen hashbrowns
- 8 cups water
- 1/4 cup white vinegar
- 4 –6 eggs
- 8 ounces cured cold- or hot-smoked salmon
- Salt and pepper to taste
- 1/2 cup butter for hollandaise
- 2 whole eggs for hollandaise
- Juice of 1 lemon
- Optional: pinch of Aleppo chili pepper or cayenne pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
Instructions
- Crisp the Hashbrowns
- In a large skillet over medium-high heat, heat the butter and olive oil. Once hot, add the Idaho hashbrowns in an even layer. Cook until golden and crispy, flipping as needed.
- Poach the Eggs
- In a medium soup pot, bring the water and vinegar to a gentle simmer (do not boil).
- Crack 4 eggs gently into the water. Do not stir. Let them settle and poach for 3–4 minutes until the whites are set.
- Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
- Make the Light Hollandaise
- In a blender, combine 2 whole eggs, lemon juice, salt, and pepper.
- In a small saucepan, melt 1/2 cup butter until hot and sizzling.
- Turn the blender on, cover with a towel to prevent splatter, and slowly stream in the hot butter. Blend until light and frothy.
- Add Aleppo chili or cayenne if desired.
- Assemble the Eggs Benedict
- On a large platter or in individual bowls, layer the crispy hashbrowns.
- Top with slices of smoked salmon.
- Gently add the poached eggs.
- Spoon at least 2 tablespoons of warm hollandaise sauce over each egg.
- Finish with a sprinkle of chopped dill and chives.
- Pomegranate Mimosas (Optional)
- Mix 1 ounce freshly squeezed pomegranate juice with 3–4 ounces chilled Prosecco or Champagne. Garnish with a sprig of fresh herbs like rosemary, thyme, or mint.