Eggs Patterson Recipe
Ham, poached eggs, hollandaise on English muffin. Served with hashbrowns and toast.
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Ingredients
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Ingredients for Eggs Patterson
Method
Directions for Eggs Patterson
- 1
- 2
Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
- 3
Prepare the Hashbrowns
In a skillet, heat a little oil over medium heat. Add hashbrowns and cook until golden brown and crispy on both sides. Season with salt and pepper to taste.
- 4
Assemble the Dish
Toast the English muffins and place a slice of ham on each half. Top with a poached egg and drizzle with hollandaise sauce. Serve alongside the crispy hashbrowns and toast.