Italian Eggs Benedict
Oven poached eggs served over golden brown parmesan and herb hashbrowns and prosciutto with a luxurious hollandaise.
Servings: 4
Ingredients
Parmesan & Herb Hashbrowns
- 1 large russet potato, peeled and shredded
- 2/3 cup of parmesan, shredded
- 1 tablespoon of dried herbs
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Oven Poached Eggs
- 8 large eggs
- non-stick spray
- salt and black pepper
Hollandaise Sauce
- 8 tablespoons of butter, melted
- 4 large egg yolks
- a pinch of salt
- 1-3 teaspoons of fresh lemon juice
Assembly
- 8 thin slices of prosciutto
- fresh parsley, finely chopped
Instructions
Make the parmesan & herb hashbrowns...
- Preheat your oven to 400 degrees
- Peel and shred a large russet potato and use paper towels to pat the shreds dry
- Combine the dried shredded potatoes with 2/3 cup of shredded parmesan, 1 tablespoon of dried herbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 2 tablespoons of olive oil in a large bowl
- Form 8 evenly sized patties on a greased or non-stick baking sheet and bake in a 400 degree oven for 35-45 minutes or until golden brown
- Transfer the hashbrowns onto a paper towel lined plate and sprinkle with salt
Make the oven poached eggs...
- Reduce the ovens temperature to 350 degrees
- Spray 8 cavities in a standard size cupcake tin with non-stick spray and add a tablespoon of water into each one
- Carefully crack an egg into the water and sprinkle with salt and black pepper
- Bake the eggs in a 350 degree oven for 11-14 minutes depending on how set you prefer your yolk
- Use a slotted spoon to extract the poached eggs from the cupcake tin and transfer them onto a plate
Make the hollandaise sauce...
- Blend 4 egg yolks with a pinch of salt until creamy
- Add 1-3 teaspoons of fresh lemon juice (depending on how tangy you prefer your hollandaise to be) and blend for a few more seconds
- Slowly drizzle 8 tablespoons of melted, hot butter into the egg yolks while blending on medium
- Transfer the hollandaise into a small dish for serving
Assemble the eggs benedicts...
- Place 2 hashbrowns onto each plate and top with 2 slices of prosciutto
- Add 2 poached eggs over the prosciutto and drizzle with hollandaise sauce
- Garnish with finely chopped parsley and enjoy!