November 29, 2022
See the Auberge Babette Instagram account for a 3mn video of this being made!
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Below is my recipe for benedict over potatoes, using Canadian Bacon. Today I used leftover salmon salad-spread instead of the Canadian bacon. Click here for Salmon Salad-Spread recipe.
Eggs Benedict over Potato “English Muffins” (GF)
serves: 1-2 people (2 individual benedicts, with 10 additional potato muffins left over for the rest of the week)
prep time: 20 minutes
cook time: 45 minutes
assemble time: 10 minutes
I n g r e d i e n t s:
For the potato English muffins:
2 large russet potatoes, peeled
½ white onion
1 clove garlic, mashed & minced
¼ cup shredded Gruyere
1 egg (optional)
¼ cup cornstarch
For the hollandaise sauce:
(enough t opour over 2 halves of an English muffin,each with one poached egg on top)
1 egg yolk
1/4 lemon
½ tsp Dijon (I prefer Dijon with tarragon)
2 tbsp butter, melted
2 tbsp whipping cream (optional...I only use it when my sauce needs more liquid)
For the benedicts:
2 eggs
2 round slices Canadian bacon
2 chives, thinly diced
Kosher salt and freshly ground pepper
2 potato "english muffins", recipe below
p r e p a r a t i o n:
For the potato "English muffins":
1. Preheat the oven to 400 F
2. Grate the potatoes and soak in cold water for at least 10mn.
3. While potatoes are soaking, grate the onion and mince the garlic
4. Rinse potatoes and dry well on a towel, blotting with another towel
5. Put potatoes in a large bowl and add onion, garlic, cheese and egg. Mix thoroughly.
6. Sprinkle the cornstarch over the mixtures and toss to evenly coat.
7. Spread in a 9” by 13” glass baking dish and press down to let the air out.
8. Bake, uncovered for 45mn. Remove from oven and let cool.
9. Using a muffin cutter that’s about the size of an English muffin, cut circles in the potatoes and remove from pan. Place on wax paper for now. You’ll have about 12 dense rounds, about the width and height of half an English muffin. (You can just cut into squares if you prefer…this is how I do it when we don’t have company over. I put the leftover potato squares in a large Ziploc and reheat them throughout the week. Sometimes I add a fried egg to the top and sauteed dark leafy greens. This combo is also delicious.)
For the hollandaise sauce:
1. Whisk the egg yolk until it’s light yellow and squeeze in about a tsp of lemon juice. (I like mine really lemony, so I add more.) Heat in a very small sauce pan over low-medium heat. Slowly whisk in the melted butter. Only add a little bit at a time, or your sauce will curddle. Keep whisking for about 1-2 minutes.
2. Slowly add the cream (if you are using) and continue to whisk until it’s thicker than cream but not as thick as mayonnaise. You want to be able to pour it like gravy. When it’s about right, turn off the heat and add the Dijon. Stir then taste. Add more lemon juice, salt & pepper as needed.
For the benedicts:
1. Fill a medium saucepan about half way with water, and bring to a boil over high heat. Reduce to medium.
2. As water comes to a boil: In a medium cast iron pan, place two potato “muffins” and the Canadian bacon over low-medium heat. Lightly brown on each side. Turn heat off but leave all 4 pieces in pan to keep warm.
5. Add a splash of white vinegar into the boiling water, and then swirl the water with a spoon making a whirlpool, just before cracking and gently adding the two eggs.
6. Cook eggs for 2 minutes in a gentle boil (not a simmer, but bubbles shouldn’t be breaking on the surface.) Remove eggs with a slotted spoon and place them on a folded paper towel to absorb some of the excess moisture.
7. While eggs are cooking, re-heat hollandaise sauce over low heat, if needed.
8. On each plate, stack from bottom to top: a potato round, a dollop of sauce, a Canadian bacon slice, another dollop of sauce, an egg, a good pouring of sauce, a sprinkling of salt and pepper, and finally some diced fresh chives. This is a lovely breakfast served alongside some lightly dressed fresh greens or fresh fruit.
A photo from my sweet high-school aged cousin, who made the recipe above. Beautiful benedict, KK!!
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