Hash Browns Eggs Benedict
Servings: 1 serving
Equipment
- 1 mini mesh metal strainer
- 3 ramekins
Ingredients
Hollandaise Sauce
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 tablespoon salted butter
- salt to taste
Poached Egg
- 1 egg
- 2-3 cups water
- 1 tablespoon white vinegar
Hash Browns
- 1 cup frozen shredded hasbrowns
- ½ tablespoon salted butter
- 1 small handful microgreens optional
- black ground peppercorns to taste
Instructions
- Melt butter in a medium saute pan for the hash browns over medium heat. Cook according to package directions — most frozen hash browns will take 10-12 minutes with a flip halfway through.
- While the hash browns are cooking, set the water in the small pot to boil.
- Melt the tablespoon of butter in a microwave safe cup or bowl for the hollandaise sauce.
- Separate an egg yolk into a ramekin. Add lemon juice and salt. Set aside. Leave the egg white in a separate ramekin for later.
- Stir the hasbrowns if needed.
- Pour the melted butter slowly into the egg yolk-lemon mixture while constantly whisking to keep it from cooking the eggs. Whisk whisk whisk. Set aside.
- Place the small strainer over a different ramekin and gently crack a whole egg into it. Some of the white will strain through, but not all of it.
- Put the vinegar into the boiling water and set the heat to low. Stir up a spoon tornado in the water.
- Lift the strainer with the egg yolk and some white from the ramekin, and gently slip it into the swirl of water. Set a timer for 3 minutes and don't touch the egg anymore until the timer goes off.
- Plate the hash browns, they should be done by now.
- Lift the poached egg from the water using a slotted spoon and place on the hash browns. If the hash browns are not ready, set the poached egg aside on a small plate, carefully.
- Stir the hollandaise sauce again and drizzle over the egg and hash browns.
- Garnish with microgreens, salt and pepper to taste. Eat immediately.