Fathers day eggs Benedict

I started to make this last year and it was a huge hit so i decided to make it again this year. I got this recipe out of one of my grandpa’s recipe box and it looked so good, and i thought it would be a great fathers day breakfast.

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Inspiration: William Sonoma

Ingredients:

3 russet potatoes, peeled and shredded

2 tea cornstarch

1/2 cup vegetable oil

2 egg yokes

1 Tab lemon juice

2 tea water

2 sticks butter, melted

12 slices Canadian bacon

12 poached eggs

Rinse the potatoes, drain and pat dry. In a bowl, combine the potatoes, cornstarch, salt and black pepper. In 10-inch fry pan over medium heat, warm the oil. Working in batches, form the potato mixture into 1/4-cup patties and drop them into the oil. Cook, turning once, until golden brown, about 4 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm in a 250°F oven.

In a bowl, whisk together the egg yolks, lemon juice and 2 tsp. water. Transfer to a double boiler set over medium-low heat, until the water is just simmering inside the double boiler. Whisk constantly until the mixture begins to thicken, then remove from the heat and whisk for 1 minute more. Season with salt, black pepper and cayenne. Whisking constantly, slowly stream in the melted butter until incorporated, then whisk in the chives. Keep the hollandaise sauce warm.

Place 2 hash brown patties on each plate. Top each patty with 1 slice of Canadian bacon, 1 poached egg and a spoonful of the hollandaise sauce. Serve immediately.

 

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