Hash Brown Eggs Benedict

Hash Brown Eggs Benedict is a delightful twist on the classic brunch dish, replacing the traditional English muffin with a crispy hash brown patty. Topped with thinly sliced ham, a perfectly poached egg, and finished with a rich hollandaise sauce, this dish offers a comforting and satisfying breakfast experience. It's a gluten-free option that brings a hearty, crispy base to the beloved Eggs Benedict.

Ingredients

• 4 frozen hash brown patties

• 4 slices thinly sliced ham

• 4 large eggs

• 1 tablespoon white vinegar

• Salt and pepper, to taste

For the Blender Hollandaise Sauce:

• 3 large egg yolks

• 1 tablespoon lemon juice

• ½ teaspoon Dijon mustard

• ½ cup unsalted butter, melted and hot

• Salt and cayenne pepper, to taste

Directions

1. Cook the Hash Browns: In a skillet over medium heat, cook the frozen hash brown patties according to package instructions until golden and crispy.

2. Prepare the Hollandaise Sauce: In a blender, combine the egg yolks, lemon juice, and Dijon mustard. With the blender running on low, slowly add the hot melted butter until the sauce is thick and emulsified. Season with salt and cayenne pepper to taste.

3. Poach the Eggs: In a skillet, add about 3 inches of water and the white vinegar. Bring to a simmer over medium heat. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3 minutes until the whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.

4. Assemble the Dish: Place a slice of ham on each crispy hash brown patty. Top with a poached egg and generously spoon the hollandaise sauce over the top. Season with salt and pepper to taste.

Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 450 kcal

• Protein: 20g

• Carbohydrates: 30g

• Fat: 30g

• Sodium: 800mg