Breakfast recipe: Hash Brown Oval Benedict

Hash Brown Oval Benedict

Ingredients

Hollandaise sauce

4 eggs

4 McCain Hash Brown Ovals

Butter

4 slices ham or Smoked Back bacon

Method

Make Hollandaise and keep warm. Poach eggs and keep warm. Preheat Grill, spread the Hash Brown Ovals with butter. Place buttered side up under the Grill; put ham on pan to warm. Grill until toasted and ham heated. Place ham on Hash Brown Ovals, top with eggs, and generously spoon sauce over eggs. Should be placed on warm serving dish and glazed under the Grill.

Hollandaise Sauce

Ingredients

1/2 c. butter

3 egg yolks

2 tbsp. lemon juice

1/4 tsp. salt

Dash white pepper

1/2 tsp. prepared mustard

Method

Heat butter in a small saucepan until bubbly but not browned. Put egg yolks, lemon juice, salt, white pepper and mustard in blender container. Cover and blend on medium speed about 5 seconds.

While continuing to blend on a medium speed, add butter in a slow, steady stream through opening cover. When blades are covered, switch to a high speed and add remaining butter slowly. Serve immediately