Last weekend, I threw my mom a retirement party. I made the mistake of buying way too much food and was stuck with a lot of assorted leftover ingredients. After taking an inventory of the remaining food, I decided to throw together this brunch recipe.
I thought the hollandaise was going to be tricky, but it was actually really easy to make in the blender. It’s important that your butter is not too hot when you add it to the blender. If the butter is too hot, you may end up scrambling the eggs, which would make for a chunky sauce. You do NOT want to end up with a chunky hollandaise! It should be smooth and creamy.
Chef K was in charge of poaching the eggs. It’s probably the hardest part of the recipe, but luckily, the internet is a wonderful library of cooking tips. After watching a few instructional videos he was ready to give that boiling water a whirl.
If you need help with poaching the egg, we definitely recommend looking at the instructional video from Binging with Babbish. He’s got nice arms.
When the egg is finished cooking, be sure to use a slotted spoon to remove it from the water bath. That way there won’t be any excess liquid on the egg. The excess liquid makes the egg extra slippery causing it to slide right off the smoked salmon, which happened to us on our first attempt.
Keep your hollandaise on your eggs, not the floor,
Your favorite alternative chefs, K & T
Hashbrown Waffle Eggs Benedict
Ingredients
Hashbrown Waffle
- 4 medium potatoes grated
- 2 eggs
- 2 tbsp chives chopped
- ½ tsp garlic powder
- Salt and pepper
Hollandaise
- 3 egg yolks
- Juice of 1 lemon
- 1 tbsp dijon mustard
- Dash of paprika
- 1 stick of butter melted
Toppings
- 8 oz smoked salmon
- 4 eggs poached
- dill (garnish) optional
Instructions
Hashbrown Waffle
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Preheat waffle iron.
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Using a cheesecloth (or paper towels), squeeze all excess liquid out of the grated potatoes. In a large bowl, combine grated potatoes with remaining waffle ingredients.
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Add half the potato mixture to the waffle iron and cook for 15 minutes. Cook time may vary depending on your waffle iron. You want your waffle to have a nice golden crisp on the outside.
Hollandaise
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In a blender, add egg yolks, lemon juice, dijon mustard, and paprika together.
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Blend on high, while slowly pouring in your melted butter. This should create a nice creamy hollandaise.
Assembly
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Cut the waffle in quarters and layer smoked salmon on each slice.
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Place poached egg on top of the smoked salmon then pour on a spoonful of hollandaise.
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Garnish with a piece of dill and serve with some arugula or salad on the side.