Egg Dishes and Breakfast Entrees
Occidental Eggs Benedict

Makes 8 Servings

No-Fail Hollandaise Sauce:
24 ounces whole butter
9 egg yolks
¹/₃ cup warm water
¼ cup lemon juice
Cayenne pepper to taste
1 teaspoon sea salt
¼ teaspoon white pepper

Potato Pancakes:
1¾ pounds Yukon gold potatoes, peeled and grated
1 small onion, grated
1 egg, beaten
2 tablespoons breadcrumbs
1 teaspoon salt
Pepper to taste
2 ounce white vinegar
1 tablespoon sea salt
16 eggs
16 slices Canadian bacon

For the hollandaise sauce: Melt the butter in a microwave-safe bowl until hot. Combine all hollandaise ingredients, except butter, together in a blender; blend 5 seconds. Slowly add butter while the blender is running. Keep the sauce warm in the top half of a double boiler over very hot water. For the potato pancakes: Squeeze as much water from the grated potatoes as possible. Combine all the ingredients together in a medium bowl. In a hot skillet over medium-high heat, fry small rounds of potato mixture in canola oil until brown. To poach eggs: Add vinegar to 1 quart of water. Add sea salt and heat until just under a boil. Add eggs, one at a time to water. Remove with a slotted spoon when eggs are done to preference. To assemble, place 2 potato pancakes on a plate. Top with warm Canadian bacon and eggs. Cover eggs with hollandaise sauce and garnish with chopped parsley.

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