Eggs "Benedict"

  • 6307 121N

Eggs "Benedict"

Preparation:

  1. Fry the Aviko Round Hash Browns and drain of excess fat.
  2. Bring a pot of water to a simmer, and add the vinegar (this will help keep your eggs together whilst poaching)
  3. Create a whirlpool in the water using a spoon, and crack the egg - this will help creating the shape of the egg. Poach until white is cooked through but yolk is still runny. Never let the water boil.
  4. Drain the egg in a paper towel.
  5. Place the hash browns on a plate, and the prosciutto slices on top.
  6. Top it with the poached eggs, and then the hot hollandaise sauce.
  7. Sprinkle with the chopped chives and serve.

TIP: The Prosciutto can be replaced by wilted spinach for a different Eggs Florentine or by smoked salmon for Eggs Royale.