Potato Eggs Benedict
Easy Eggs Benedict Recipe, Gluten Free.
Equipment
- muffin tin
- blender
- pan
Ingredients
- 8 eggs
- 4 yolks
- 1/2 lemon juice
- 4 tbsp butter
- pinch salt
- pinch paprika
- 4 tbsp canola oil
- 2 shredded russet potatoes
- 8 slices Canadian bacon
Instructions
- Preheat oven to 375° and butter muffin tin.
- In skillet, heat up canola oil on medium-high. Scoop up 1/4 cup of shredded potato into the pan and flatten into 1/2 in. layer. Cook for about 5 min or until browned on each side.
- Remove potatoes and fry Canadian bacon on the skillet medium-low heat until browned on each side. Set aside and keep warm.
- Add 2 tsp of water in each cup. Crack eggs in muffin tin cups and bake at 375 degrees for 15 min.
- While eggs are baking, melt butter. Blend yolks and lemon juice on high for 15 seconds while adding melted butter into mixture. Once all the butter is mixed in, blend on high for an additional 10 seconds (the longer you blend, the thicker the sauce.) Set hollandaise sauce in a container, near stove to keep warm.
- Stack potato, Canadian bacon, and egg. Pour hollandaise sauce over and top with a pinch of salt and paprika.