We’re obsessed with brunch food. We love brunch food so much, we’d eat it for dinner. So that’s exactly what we did, we made it for dinner! We were craving it, so we figured why not? And of course, we had to make our single most favourite brunch meal out there, Eggs Benedict! And it’s not just any kind of Eggs Benedict, it’s Hashbrown Avocado Eggs Benedict! Yup, instead of the English muffins, we used our very own homemade hashbrowns. And of course, there’s no need to justify the addition of the avocado. It’s just plain delicious! What’s so amazing about this recipe is the different textures you get by using the crispy hashbrown instead of English muffins and the addition of the avocado. Believe us, it’s so good you’d want to eat this all day everyday!
Of course, to make the perfect Hashbrown Avocado Eggs Benedict, you need to make sure you have a good, crispy hashbrown, a nicely-poached egg, and a consistent and creamy hollandaise sauce. While it sounds like a lot of work, it’s really not that hard to accomplish all this within an hour!
We use the same recipe as our Crispy Hashbrown recipe to make the hashbrown in this dish, except that we made them thicker this time. The steps and the cooking time are pretty much the same. But you do have to watch the heat you use when you’re frying the potatoes. You wanna make sure to fry the hashbrowns at medium heat and keep the heat low. The hashbrowns are thicker, so it takes them longer to be fully cooked. Ad by keeping the heat low, you can take your time to cook the potatoes thoroughly without burning the exterior.
As for the hollandaise sauce, I know it’s widely known to be one of the hardest sauces to make. But to be honest, it’s really not that complicated. The two things you need to absolutely remember to make the perfect hollandaise sauce are: keep the heat low and keep whisking. These two things will prevent your sauce from becoming scrambled eggs and keep your sauce smooth.
If you love Eggs Benedict, then you’ll love these Hashbrown Avocado Eggs Benedict! They’re honestly so satisfying and comforting to eat, it just makes us even more obsessed with brunch food! Feel free to comment if you have any questions or suggestions for our next post, and as usual, happy eating!
Our other Breakfast/Brunch recipes:
Hashbrown Avocado Eggs Benedict
crispy hash brown
- 0.5 lbs potatoes
- 1 tbsp all-purpose flour
- 1 egg white
- salt and pepper to taste
- 3 egg yolks
- 1 tbsp unsalted butter
- 1 tbsp lemon juice
- 1/4 tsp salt
- 5 tbsp milk
- canola oil for frying
- cayenne pepper to taste, optional
- 2 fresh whole eggs
- 1 tsp salt
- 1 tsp white vinegar
- 1/2 red onion cut into strips
- 1 small avocado cut into strips
To make hollandaise sauce, in a heat-proof bowl, combine egg yolks, butter, milk, and lemon juice and cook on a double-boiler while constantly whisking until the sauce thickens, about 8 minutes. Add in the salt and cayenne pepper and mix well. Set aside.
To make hashbrowns, peel off skin from potatoes and grate the potatoes. Place the grated potatoes in a bowl and let them soak in cold water for about 5 minutes. Drain off water and dry the potatoes using kitchen towel. In a mixing bowl, combine the grated potatoes, all-purpose flour, egg whites, and salt and pepper. Fill a pan with about 1 cm of oil heat on medium heat. Once oil is hot, spoon half of the grated potatoes and gently drop into the hot oil, forming a circular disk shape using the back of the spoon. Do the same with the other half of the potatoes. Fry over medium heat for 5-6 minutes on each side, or until golden brown. Remove from oil and set aside.
To make poached eggs, boil about 2 inches of water in a saucepan. Add salt and vinegar. Lower heat and bring water to a gentle simmer. Crack an egg into a small bowl. Create a whirlpool in the middle of the water in the saucepan by stirring it using a spoon. Quickly and gently transfer the egg from the bowl into the saucepan, placing the egg in the middle of the whirlpool. Let egg cook for about 3 minutes for a runny yolk. Using a slotted spoon, gently remove egg from water and place on a plate. Repeat steps with other egg.
To assemble the dish, place the hashbrowns on a plate. Place the avocado strips on top of the hashbrowns, followed by the red onions. Place a poached egg onto each hashbrown, and pour the hollandaise sauce over it. If hollandaise becomes too thick, add a little bit of hot water and stir. Top with cayenne pepper.