Potato Cake Benedict Recipe
Potato cakes topped with cheese, two poached eggs, and hollandaise. Served with sauteed mushrooms, tomatoes, and choice of toast.
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Ingredients
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Potato Cakes
Poached Eggs
Hollandaise Sauce
Sautéed Vegetables
Toast
Method
Prepare Potato Cakes
- 1
- 2
- 3
Poach Eggs
- 4
Prepare Water
In a large saucepan, bring water to a gentle simmer. Add vinegar.
- 5
Poach Eggs
Crack each egg into a small bowl, then gently slide into the simmering water. Cook for about 3-4 minutes, or until whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
Make Hollandaise Sauce
- 6
Melt Butter
In a small saucepan, melt the butter over low heat. Let it cool slightly.
- 7
Whisk Egg Yolks
In a bowl, whisk egg yolks until pale. Gradually add melted butter while whisking constantly. Add lemon juice, salt, and cayenne pepper. Continue whisking until the sauce is thickened.
Sauté Vegetables
- 8
Sauté Mushrooms and Tomatoes
In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 5 minutes until browned. Add cherry tomatoes, salt, and pepper. Cook for an additional 2-3 minutes until tomatoes are slightly softened.
Toast Bread
- 9
Toast Bread
Toast the bread slices to your desired crispness.