Hash Brown Eggs Benedict
Give classic Eggs Benedict brunch dish a twist by switching the English muffin for crispy golden hash browns.
Hash Brown Eggs Benedict
Ingredients
2 Aviko Hash Brown Triangles
2 Free range eggs
2 Slices cooked ham
Tsp Parsley
Tsp Black pepper
Hollandaise Sauce
1 Egg yolk
1 Tsp lemon juice
1/2 Tsp Dijon mustard
50g Butter
Method
Cook Aviko Hash Brown Triangles as per packet instruction.
To prepare hollandaise sauce add all ingredients to a blender and combine, melt butter then slowly add until mixture emulsifies.
Poach eggs until firm with soft yolks.
To serve top hash browns with sliced ham, poached eggs then hollandaise sauce, finish with sprinkle of parsley and black pepper.
