Cowgirl Benedict* Recipe
Brunch potatoes, chicken fried steak, fried egg, red chile hollandaise, avocado
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Ingredients
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Brunch Potatoes
Chicken Fried Steak
Fried Eggs
Red Chile Hollandaise
Avocado
Method
Brunch Potatoes
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare Potatoes
Wash and cube the Yukon Gold potatoes into bite-sized pieces.
- 3
Season Potatoes
In a large bowl, toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- 4
Bake Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer.
- 5
Roast
Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Chicken Fried Steak
- 6
Prepare Breading Station
Set up a breading station with three bowls: one for flour, one for beaten eggs with milk, and one for the cornstarch mixed with salt and pepper.
- 7
Bread the Steak
Dredge each piece of cube steak in flour, shaking off excess, then dip into the egg mixture, and finally coat with the cornstarch mixture.
- 8
Fry Steak
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded steak pieces.
- 9
Finish Cooking
Cook for 3-4 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Fried Eggs
- 10
Melt Butter
In a non-stick skillet, melt butter over medium heat.
- 11
Red Chile Hollandaise
- 12
Whisk Egg Mixture
In a heatproof bowl, whisk together egg yolks and lemon juice until light and frothy.
- 13
- 14
Finish Hollandaise
Once thickened, stir in red chile powder and salt to taste. Keep warm until ready to serve.