Breakfast Benedict

By Fleur de lis

This is just my spin on Eggs Benedict using hash browns instead of an English Muffin. Delish!

Ingredients

• BREAKFAST BENEDICT – makes 4-6 stacks
• Pack of bulk sausage – cooked into large flat patties
• 2 Med size white potato – see recipe for hash browns
• Eggs for poaching (put each egg into separate ramekins) – see recipe for poaching
• Hollandaise sauce - see recipe for sauce
• Spinach chopped
• HOLLANDAISE
• 4 egg yolks
• ½ c melted butter (let cool)
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1 pinch cayenne pepper
• 1 cup chopped spinach
• approx. ½ c heavy cream
• POACHED EGGS
• 4-6 eggs
• 1 tsp vinegar
• 1 tsp salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

SAUSAGE PATTIES
Form into 6 large, thin patties and fry until browned and cooked throughout

HASH BROWNS
Grate your white potatoes and season with Tony Chachere’s Cajun seasoning. Separate into 4-6 piles and place in a hot skillet. Flatten them out and cook until brown crispy on both sides. This will be the bottom of your Benedict stack .

Step 2

HOLLANDIASE SAUCE with spinach
Use a double boiler and fill with 1 inch or so of water. Bring to a boil.
In a bowl mix egg yolks, butter, lemon juice, salt and cayenne. Whisk together then pour in top of double boiler. Whisk constantly and do not stop. When it begins to thicken add portions of the heavy cream until it is the consistency you want. (If it becomes grainy the eggs are cooking too fast. The cream will get smooth it out again. No worries. You don’t want it too thin but thick enough to drip down stack without running all over your plate.) Add spinach and mix. You sill put several ladle fulls on top of each stack.

Step 3

POACHED EGGS
In a non-stick saucepan place about 1 ½ inch of water. Bring to an almost boiling simmer. Turn down heat so it won’t actually boil. With each egg, pour gently on the side of the saucepan and let white firm up. Make sure they don’t stick to the bottom by nudging gently with a non-stick spoon. Let them cook approx. 5+ mins and scoop them up with a slotted spoon. Let the water escape from spoon on top of a paper towel. You don’t want to leave them too long so the yellow remains liquid. Now your ready to slide them from the spoon onto your Benedict stack.

Step 4

ORDER OF EACH STACK
Hash brown patty
Sausage patty
Poached egg
Hollandaise sauce