Bison Benedict Recipe
Recipe information
Make Bison Benedict in just 40m. English muffin, covered in our tangy tangerine-jalapeño hollandaise sauce, and served alongside golden hashbrowns.
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Ingredients
Benedict Components
Tangerine-Jalapeño Hollandaise Sauce
Golden Hashbrowns
Benedict Preparation
1. Cook Bison Patties
In a skillet over medium heat, cook the bison patties for about 4-5 minutes on each side, or until they reach your desired doneness. Remove from skillet and set aside.
2. Toast English Muffins
While the bison patties are cooking, split the English muffins in half and toast them until golden brown. Set aside once done.
3. Poach Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into individual small bowls. Create a gentle whirlpool in the water and carefully slide each egg into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce Preparation
4. Melt Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let cool slightly.
5. Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and fresh tangerine juice until well combined.
Hashbrowns Preparation
7. Prepare Hashbrowns
In a skillet, heat the vegetable oil over medium-high heat. Add the grated russet potatoes and flatten them slightly with a spatula. Season with salt and pepper.
8. Cook Hashbrowns
Cook the hashbrowns for about 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes on the other side until crispy.
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