Eggs Benedict Hash
It takes just a few simple steps to make this delicious Eggs Benedict Hash from scratch. This dish is so pretty with the brilliant green asparagus and beautiful pink Canadian Bacon pieces mixed in with potatoes and tucked under an egg and bright yellow hollandaise sauce.
Here is what you need to get started:
EGGS BENEDICT HASH (click here to print)
- 3 cups frozen hash browns
- 4 slices of Canadian bacon, cut into bite size pieces
- 15-20 stalks of fresh asparagus, cleaned and snapped.
- 2-3 whole eggs
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon warm water
- 1 tablespoon lemon juice
- 1/8 teaspoon ground white pepper
- ½ cup cold salted butter, cut into thirds
Directions (be sure to read through all of the instructions before starting as timing is everything)
Step 1: Make sauce. In a double boiler over low heat combine egg yolks, water, lemon juice, pepper and 1/3 of the butter. Whisk together, butter will slowly melt, whisk occasionally. Once butter has melted add another 1/3 of a piece and whisk occasionally until melted, repeat with last 1/3 of butter. Sauce should be creamy and ready serve immediately. If sauce starts to separate add 1 tablespoon of hot water and whisk, again serve immediately! Do not rush the sauce by turning up the heat, it works best when you take your time.
Step 2: While you are waiting on your first portion of butter to melt in the sauce cook your hash browns in a skillet per package directions.
Step 3: While your second portion of butter is melting in your sauce cook your asparagus. Instead of cutting off the bottoms, I bend each piece and allow the asparagus to snap on its own where it is tender. This way you don’t get any woody pieces. In a skillet place asparagus in just enough water to cover the bottom of the pan, turn the heat on medium high. When the water starts to boil, roll the asparagus around until they are all bright green and tender. Only takes about 3-5 minutes. Remove from heat and water then cut asparagus into bite-sized pieces. Add to the pan with finished hash browns.
Step 4: Cut Canadian bacon into bite size pieces and add to hash browns and asparagus pan. Salt and pepper to taste. Keep this pan covered and on low heat until ready to serve.
Step 5: Steam basted eggs. I add a half a tablespoon of butter to a non-stick pan and heat on medium high until melted. Crack and add eggs to hot pan and let the bottoms of the eggs cook. Add approximately ¼ of a cup of warm water to pan and cover with a lid. Turn heat to low and as soon as the tops of eggs are steamed and cloudy looking remove them from the water with a slotted spoon and serve immediately.
Step 6: Plate the hash brown, asparagus and bacon mixture. Place a basted egg on top and cover with hollandaise sauce. Eat and enjoy immediately.
The more you make this recipe, the easier it gets. Timing is really everything since all of the components need to finish at about the same time.
My husband is a huge traditional Eggs Benedict fan and after having this, he said this was better. WOW! Give it a try!!
Want more breakfast ideas? Check these out...