Eggs Benedict on Hashbrowns with Grilled Asparagus Recipe
A classic breakfast dish with a twist, this eggs Benedict recipe served on crispy hashbrowns with a side of grilled asparagus is sure to impress.
medium
00:50
4
METHOD
Step 1.
Grate the potatoes and finely chop the onion. Mix together and form into patties. Cook in a frying pan with a bit of oil until golden brown and crispy.Step 2.
For the hollandaise sauce, whisk the egg yolks, lemon juice, white pepper, and 1.5 tablespoons water in a saucepan until light and foamy.Step 3.
Place the saucepan over low heat and slowly pour in the melted butter while whisking continuously.Step 4.
If the sauce begins to become too thick, you can add a few drops of warm water. It should reach a smooth, creamy consistency. Remove from heat and keep warm.Step 5.
Grill the asparagus with a little oil, salt and pepper until they are tender to your liking.Step 6.
Bring a large pot of water to a boil. Carefully break the eggs into the water and allow them to poach for 4 to 5 minutes.Step 7.
To assemble, place a hashbrown patty on a plate, top with a poached egg, spoon a generous amount of hollandaise sauce over the egg, and serve with the grilled asparagus.Step 8.
Garnish with a little salt, pepper and paprika then top with a few pea shoots.
INGREDIENTS
2 Large potatoes, peeled
1 Medium onion, peeled
3 Egg yolks for the hollandaise
2 tbspFresh lemon juice
125 gButter, melted
4 Eggs for poaching
12 Asparagus spears
0.5 tspWhite pepper
2 tbspExtra virgin olive oil
0.5 tspSalt & Pepper, to taste
0.5 tspPaprika, to taste
0.25 cupFresh pea shoots, for garnish
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