Main dish
Crispy Hash Brown Eggs Benedict
PrepPr20 minCookCk20 minTotalTot40 minServesSrv4Ca:PCa:P1:2.5
Ingredients
Hollandaise Sauce
- 4 egg yolks (free-range, corn- and soy-free)
- 1 tbsp fresh lemon juice
- 1/2 cup butter, melted
- 1 tsp Pickling salt
- Chives, for garnish (Optional)
Hash Browns
- 2 medium yellow potatoes, peeled and grated
- 2 tbsp coconut oil
- Cheesecloth, for squeezing moisture (Optional)
- Nonstick pan (Optional)
Poached Eggs
- 4 eggs
Directions
- Whisk egg yolks with lemon juice in a glass bowl.
- Hold bowl over simmering water, whisk constantly, and slowly drizzle in melted butter until sauce thickens (about 10 min). Season with salt.
- For poached eggs: bring a deep pot of water to a boil, stir to create a vortex, drop in an egg, and cook until set. Remove carefully.
- For hash browns: squeeze grated potatoes dry in cheesecloth. Divide into two portions.
- Heat coconut oil in nonstick pan and fry each portion on medium heat until crispy and golden.
- Assemble: layer hash browns, poached egg, and hollandaise sauce. Garnish with chives.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 456.85
- Total Fat 159.7g
- Saturated Fat 95.7g
- Trans Fat 3.7g
- Polyunsaturated Fat 6.7g
- Monounsaturated Fat 15.2g
- Cholesterol 1804 mg
- Sodium 2873.9 mg
- Carbohydrate 58.4g
- Fiber 6.7g
- Sugar 3.7g
- Protein 42.8g
- Calcium 252.3 mg
- Phosphorus 633.2 mg
- Ca:P ratio 1:2.5
- Vitamin A 619.1 mcg
- Vitamin C 7.8 mg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 1.1 mg
- B5 (Pantothenic) 2 mg
- B6 0.4 mg
- Folate 241.3 mcg
- B12 3.4 mcg
- Vitamin K 0.1 mcg
- Zinc 4 mg
- Selenium 100.3 mcg
