Eggs Benedict
The perfect breakfast for any occasion? Eggs Benedict made my way! Cheesy hash browns topped with smoked bacon, sunny side up eggs, hollandaise sauce, and sriracha! It's the perfect blend of cheesy, rich, lemony, buttery, and creamy, with a little added kick!
PREP TIME: 10 MINS COOK TIME: 25 MINS TOTAL TIME: 35 MINS
Ingredients
- 4 slices bacon
- 2-3 cups frozen hash browns
- 2 eggs
- 1/3 cup shredded cheddar
- Paprika
- Chives
- Sriracha
For the hollandaise sauce:
- 2 tablespoons butter
- 2 egg yolks
- 1 teaspoon lemon juice
- 1/2 tablespoon heavy whipping cream
- Salt, to taste
- Pepper, to taste
Instructions
To make the sauce, in a small saucepan, melt the butter. In a small bowl, whisk together the egg yolks, lemon, and whipping cream. Season with salt and pepper.
Add the hot butter one spoonful at a time and mix well until fully incorporated.
Pour the mixture back into the saucepan and cook on low heat for about 20 seconds. Set aside. (The sauce will thicken as it cools - add a splash of heavy cream as needed to thin it.)
Cook the bacon until desired crispness.
Cook the hash browns according to package directions.
Cook the eggs however you like them. I like mine sunny side up or scrambled.
To assemble, divide the hash browns between two plates and top each with cheddar, bacon, eggs, hollandaise sauce, a dash of paprika, chives, and sriracha.
Enjoy!
