Description
A delightful twist on classic Eggs Benedict combining crispy hash browns, poached eggs, and rich hollandaise sauce.
Ingredients
Scale
- 4 medium-sized hash browns
- 4 eggs
- 1 cup hollandaise sauce
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Cook the hash browns in a skillet over medium-high heat until crispy and golden brown on both sides, about 5-7 minutes per side. Remove from skillet and drain on paper towels.
- Poach the eggs by bringing a pot of water to a gentle simmer. Crack each egg into a bowl, slide into water, and poach for 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon.
- Assemble the dish by placing each crispy hash brown on a plate and topping each with a poached egg.
- Add hollandaise sauce generously over each egg.
- Season with salt and pepper to taste, and garnish with fresh herbs if desired. Serve immediately and enjoy!
Notes
Ensure not to overcrowd the pan while cooking the hash browns for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Poaching and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 300mg