Soft eggs on a crisp, golden hash brown topped with buttery hollandaise makes this Eggs Benedict the perfect lazy weekend breakfast.
My absolute favourite lazy weekend breakfast is most definitely Eggs Benedict. In fact, Eggs Benedict is my favourite breakfast of all time. As I’ve done it a few times before (here and here), I wanted to give it a new spin.
I love the idea of serving Eggs Benedict on something other than an English muffin and I’ve been experimenting with a whole host of things lately. I’ve served them on roasted brown mushrooms for a low-carb treat and I’ve tried different breads but without-a-doubt my favourite has been these hash browns. I am, after all, a slave to a good bit if crunch and these hash browns deliver big time on that. Along with the soft poached egg, the salty ham and the buttery hollandaise, this is Heaven in every bite. What is your favourite weekend breakfast or brunch?
What ingredients are in eggs Benedict?
Eggs Benedict is a classic breakfast recipe consisting of, traditionally, a toasted English muffin topped with ham or bacon, a poached egg and Hollandaise sauce.
How do you make Hollandaise sauce in a blender?
Place egg yolks and lemon juice in a blender and blend until pale and frothy. Very slowly drizzle in hot, melted butter while the blender is running until the sauce is thick and completely emulsified. Add lemon juice and season to taste. If the sauce is very thick you can thin it out by adding a teaspoon of boiling water at a time until the consistency is to your preference.
Eggs Benedict on Hash browns
for the hash browns
- 4 large potatoes grated
- 1 teaspoon salt
- 1 egg
- oil for frying
For the Hollandaise
- 4 egg yolks
- 1 tbsp lemon juice
- 1 cup melted butter
- salt and pepper to taste
for the Eggs Benedict
- Poached eggs cooked to your preference
- 8 slices Serrano/Parma ham/Prosciutto
- wild rocket
- salt & pepper to taste
- To make the hash browns, mix the grated potato with the salt then set in a strainer over a bowl. Allow to potatoes to drain for up to 4 hours (the longer the better) until they have released most of their moisture.
- Allow the starch to settle at the bottom of the bowl of liquid then pour off the liquid, then reserve 1 tablespoon of potato starch.
- Mix the egg with the starch then mix in the grated potato, salt and pepper.
- Heat a generous glug of oil in a non-stick frying pan then form the potato mixture into cakes and fry for 10-15 minutes until golden brown, crisp and cooked through.
- Drain on kitchen paper.
- To make the hollandaise, blend the eggs and lemon juice in a blender until pale and frothy. Slowly drizzle in the hot, melted butter until the sauce is completely emulsified. Season with more lemon (if required), salt and pepper. If the sauce is too thick, add a few teaspoons of boiling water and blend until the consistency is to your preference.
- To serve, top the hashbrowns with rocket, ham of your choice, poached eggs and finish with a generous spoonful of hollandaise.
- Serve immediately.