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Eggs Benedict

Eric Hatch

I was born in Whittier, California and spent many of my childhood years in Santa Barbara my family moved to Auburn and purchased a home on Shadow Driv...

I was born in Whittier, California and spent many of my childhood years in Santa Barbara my family moved to Auburn and purchased a home on Shadow Driv...

Jan 4 1 minutes read

Eggs Benedict with Hashbrowns, Avocado, and Tajin Seasoning.

Course: Breakfast

Cuisine: American


Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

:

  • Oil
  • Shredded Hashbrown's

  • 1/2 cup granulated sugar
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp maple extract
  • 1/2 cup chopped pecans

Hollandaise Sauce:

  • 3 Egg Yolks
  • 1/4 teaspoon of Dijon Mustard
  • Hot Sauce to Flavor
  • Lemon
  • 1/2 Cup of hot, melted butter

Instructions:

  1. Fry hashbrown's over medium heat with oil
  2. Blend egg yolk's, mustard, hot sauce and lemon in blender
  3. Blend in hot butter
  4. Warm Canadian bacon in pan with hashbrown's
  5. Poach eggs in boiling water 
  6. Assemble hashbrown's, eggs, Hollendaise sauce, and avocado
  7. Top with Tajin Seasoning
  8. ENJOY

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