Cheesy Eggs Benedict with Hash-Browns
Looking for a great breakfast twist on a classic dish? Try a changing out the hollandaise sauce for a cheese sauce and see how your family and friends will love it!
Ingredients
4 slices of bread, toasted
4 slices of ham
4 tbsp butter
4 tbsp flour
3 cups milk
1 cup shredded cheddar cheese
4 eggs
4 medium Klondike Rose potatoes, shredded and rinsed
Vegetable spray
Salt and pepper to taste
Instructions
1
Pan sear the ham pieces and set them aside.
2
In the same pan, add the butter and melt. Add the flour and mix into the butter creating the roux.
3
Pour milk into the roux and using a whisk, combine everything together.
4
While gently stirring, stir in the shredded cheese and bring to a boil. Reduce the heat to a simmer and continue cooking for about 3 minutes making sure the flour is cooked out. Remove from the heat and set aside.
5
To poach the eggs, bring a large pot of water to a boil and reduce the heat to a simmer.
6
Create a gently vortex in the water by stirring it and gently add the eggs one at a time. Stop stirring and let the water simmer only until the desired doneness is reached. Do not boil the eggs, they will break apart.
7
Toast the bread slices and top with a slice of the ham, poached egg and a spoon full of cheese sauce.
8
To make the hash-browns, add a large “pancake” amount of shredded potatoes into a preheated saute pan that has been liberally sprayed with vegetable spray. Cook the has browns for about 3-5 minutes on each side or until they are golden brown. Salt and pepper to taste.
9
Serve the cheesy eggs-benedict with a side of hash browns and enjoy!
Tags:
Cheese Eggs BenedictChef BryanClassic Breakfast FoodsCooking with Chef BryanEggs BenedictHow to make
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