The West Coast Benedict Recipe
Rich and delicious version of Egg's Benedict over a bed of hash browns, bacon, and pico de gallo.
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Ingredients
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Hash Browns
Bacon
Pico de Gallo
Poached Eggs
Hollandaise Sauce
Method
Preparation of Hash Browns
- 1
Prepare the Potatoes
Peel and grate the russet potatoes. Place them in a clean kitchen towel and squeeze to remove excess moisture.
- 2
Cook the Hash Browns
In a large skillet, heat olive oil over medium heat. Add the grated potatoes, season with salt and pepper, and press down to form a flat layer. Cook until golden brown, about 5-7 minutes on each side.
Cooking the Bacon
- 3
Cook the Bacon
In a separate skillet, cook the bacon strips over medium heat until crispy. Once cooked, remove from heat and place on paper towels to drain excess fat.
Making Pico de Gallo
- 4
Poaching Eggs
- 5
Poach the Eggs
Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon.
Making Hollandaise Sauce
- 6
Prepare the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over simmering water (double boiler) and whisk until the mixture thickens. Slowly drizzle in melted butter while continuing to whisk, until the sauce is smooth and creamy. Season with salt to taste.
Assembling the Benedict
- 7
Plate the Dish
On a plate, layer the hash browns as the base, followed by the crispy bacon. Place the poached eggs on top, then drizzle with hollandaise sauce. Finish with a generous spoonful of pico de gallo.