Eggs Benedict* Recipe

Time30m

Serves2

toasted challah bun, shaved Giacomo’s ham, poached eggs, hollandaise, GVG hashbrowns

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Ingredients

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1
Prepare Hollandaise Sauce
In a heatproof bowl over simmering water, whisk together 3 egg yolks and 1 tablespoon lemon juice until thickened. Slowly drizzle in 1/2 cup melted butter while whisking continuously until the sauce is smooth. Season with salt and pepper. Set aside.

2
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.

3
Make the Hashbrowns
Grate the potatoes and onion, then squeeze out excess moisture. In a skillet, heat oil over medium heat. Add the grated mixture, season with salt and pepper, and cook until crispy and golden brown, about 5-7 minutes per side.

4
Assemble Eggs Benedict
Toast the challah buns. Layer each bun with a slice of Giacomo’s ham, followed by a poached egg. Drizzle with hollandaise sauce and serve with GVG hashbrowns on the side.