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Eggs Benedict on Potato Pancakes
Rated 5.0 stars by 1 users
Category
Breakfast, Main Course
Servings
2
Prep Time
20 minutes
Cook Time
20 minutes
You might not be able to beat a classic Eggs Benedict, but it sure is fun trying. I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes?
Author:zimmysnook
Ingredients
4 slices double smoked bacon (or Canadian bacon), cooked to your liking
4 leftover mashed potato pancakes (or toasted english muffins)
1 tbsp white vinegar
4 eggs
Salt and pepper, to taste
Hollandaise sauce
Fresh chopped chives
1 cup leftover mashed potatoes
1 egg
2 tbsp flour
1/4 cup cheddar cheese, grated
3 tbsp vegetable oil
4 egg yolks at room temperature
1 tbsp freshly squeezed lemon juice
1/2 cup unsalted butter, melted
Pinch of cayenne pepper
Pinch of salt
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ProBond 12.5" TITUM NonStick Skillet
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NanoBond 2 Qt Covered Saucepan
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NanoBond 3.5 Qt Sauté Pan
For the Potato Pancakes:
For the Hollandaise Sauce:
Products to Use:
Directions
Fill a 3.5Qt sauté slightly more than half full with water. Add the vinegar to the water. Bring to a low boil (lightly bubbling, not rapidly boiling).
Gently break each egg into a small ramekin or bowl (making sure not to break the yolks). Then pour each egg into the water.Reduce the heat to a gentle simmer and cook for 3 1/2 minutes until the egg white is set and yolk remains soft.
On two plates, place two potato pancakes each. Lay a slice of bacon on top of each pancake, followed by a poached egg. Spoon hollandaise sauce over the eggs. Garnish with the chopped chives and enjoy!
For the Potato Pancakes:
Mix all of the ingredients (except the oil) together until well combined.
Heat the oil in a 12.5-inch non-stick skillet over medium heat.
Divide the potato mixture into four even portions, flatten into patties (about 1/2-inch thick) and gently add into the hot oil.
Cook the patties until bottom is crispy, golden brown and the sides are set, about 3-5 minutes. Carefully slide a large spatula under the entire pancake and flip. Cook for another 3 or 4 minutes until both sides are crispy, golden brown.
Remove the pancakes to a paper towel lined plate, sprinkle with salt and keep warm until ready to serve.
For the Hollandaise Sauce:
Fill a 2Qt-3Qt saucepan with 1.5 cups of water. Heat over low heat until barely simmering.
In a stainless steel bowl, whisk together the egg yolks and lemon juice until the mixture has thickened and almost doubled in size.
Place the bowl over the saucepan and whisk rapidly. Don’t not to let the egg yolks get too hot or they will scramble (remove from heat briefly if need be).
While whisking, slowly drizzle in the melted butter. Continue to whisk until the sauce is thickened.
Remove from heat, then whisk in the cayenne and salt.
Cover the saucepan and keep in a warm spot until you are ready to spoon over the eggs. If the sauce thickens or gets gummy, whisk in a few drops of warm water until you get the desired consistency.