parkermamma's Recipe

Eggs Benedict With Sauteed Hash Browns

Category: Breakfast and Brunch

SERVES 4


Eggs Benedict

1 tablespoon white vinegar
1 cup whole milk
1 (.9-ounce) packet hollandaise sauce mix
4 tablespoons butter
4 crumpets
1/8 teaspoon Tabasco sauce
1 teaspoon lemon juice
salt and pepper, to taste
4 slices Canadian bacon
4 eggs
4 tablespoons sliced black olives (optional)

1. Fill medium saucepan 3/4 full of water. Add vinegar, cover and
bring to boil on high heat.
2. Place milk and hollandaise sauce mix in microwave-safe bowl and
whisk until smooth.
3. Add butter and microwave on high 5-6 minutes, or until sauce
thickens, stirring twice.
4. Toast crumpets until lightly browned. Place on serving plates.
5. Add Tabasco, lemon juice, salt and pepper to hollandaise. Whisk
until blended. Cover and set aside.
6. Place Canadian bacon on microwave-safe plate (may be paper).
Microwave on high 25 seconds and place on top of crumpets.
7. Break 1 egg at a time into 1-cup measuring cup. Slowly pour into
bowling water. (Repeat until all eggs are in boiling water) Boil 3-4
minutes for soft poached eggs. Note: For firmer eggs, cook additional
1-2 minutes.
8. Using slotted spoon, remove eggs from water, allowing excess water
to drip off. Place on top of bacon.
9. Pour hollandaise sauce over eggs. Garnish with black olives, if
using. Serve.

Sauteed Hash Browns

2 tablespoons butter
1 (20-ounce) package refrigerated hash brown potatoes
1 teaspoon seasoned salt

1. Preheat large saute pan on medium-high for 2-3 minutes.
2. Place butter in pan and swirl to coat.
3. Add potatoes and sprinkle with seasoned salt. Cook 20 minutes,
stirring every 3-4 minutes to brown evenly. Serve.