/Eggs Benedict on Hashbrowns with Grilled Asparagus Recipe
Eggs Benedict on Hashbrowns with Grilled Asparagus recipe

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.





  • 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.


  1. 2 Large potatoes, peeled

  2. 1 Medium onion, peeled

  3. 3 Egg yolks for the hollandaise

  4. 2 tbspFresh lemon juice

  5. 125 gButter, melted

  6. 4 Eggs for poaching

  7. 12 Asparagus spears

  8. 0.5 tspWhite pepper

  9. 2 tbspExtra virgin olive oil

  10. 0.5 tspSalt & Pepper, to taste

  11. 0.5 tspPaprika, to taste

  12. 0.25 cupFresh pea shoots, for garnish

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