Monday, March 26, 2012

Hash Benedict

Here's an alternative to regular Eggs Benedict.  For me, it's easier to time the overall presentation than the traditional way, since I don't have to worry about the english muffins getting overly-toasted, dry, etc.  And for our 2-year old, it's a lot easier to eat, thanks to the hash browns.

1 pkg shredded potatoes (hash browns)
6 eggs
1 pkg Hollandaise sauce mix
boiling water
2-3 Tbsp vinegar
Canadian bacon (optional)

Prepare Hollandaise sauce according to package directions. To make it from scratch, here's a recommended recipe.  Set aside on low heat to keep warm.  Brown potatoes in a frying pan or skillet; use 1 Tbsp canola oil and 1 tbsp butter, or whatever oil desired to keep potatoes from sticking to the pan.  Once potatoes are brown, also set aside on low heat to keep warm.

Prepare poached eggs.  Now that I know how to make them in the microwave, that's the technique I use.  (So easy! Thank you, Foodess!)  You can also learn how to do them the classic way, following these instructions if you've never poached eggs before.  Assemble everything together by layering hash browns on a plate, placing 1-2 poached eggs on top, and smothering with hollandaise sauce. (If adding Canadian bacon is desired, place on the potatoes before placing eggs.)

Makes 4-6 servings.


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