The King Sans Banana Recipe
Served w / Hash Brown Tumblers and Citrus Arugula Salad Drizzled w / Bourbon Maple Glaze
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Ingredients
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Benedict Base
Hash Brown Tumblers
Citrus Arugula Salad
Bourbon Maple Glaze
Method
Benedict Base
- 1
Prepare the English Muffins
Toast the English muffins until golden brown and set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly crispy, about 2-3 minutes per side.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- 4
Assemble
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Top with hollandaise sauce.
Hash Brown Tumblers
- 5
Prepare the Potatoes
Peel and grate the Russet potatoes. Rinse them under cold water and then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- 6
Cook the Hash Browns
In a bowl, combine the grated potatoes with olive oil, salt, and pepper. Preheat the oven to 400°F (200°C). Grease a muffin tin and pack the potato mixture into each cup. Bake for 25-30 minutes until crispy and golden.
Citrus Arugula Salad
- 7
Combine the Ingredients
In a large bowl, combine arugula and orange segments.
- 8
Dress the Salad
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the arugula salad and toss gently to combine.
Bourbon Maple Glaze
- 9
Prepare the Glaze
In a small saucepan, combine maple syrup and bourbon. Cook over medium heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat and stir in butter until melted.