Super Colossal Eggs Benedict with Hollandaise Sauce and Hash Browns

How to Make the Best Eggs Benedict with Hollandaise Sauce and Home-Made Hash Browns in 2023

Super Colossal Eggs Benedict With Home Made Hash Browns

Today we are making super colossal eggs benedict. We’ll take a traditional eggs benedict recipe and add in a twist of our own. First, we’re using thin sliced prosciutto instead of Canadian bacon.  Second, we’re putting our eggs benedict on top of home-made hash browns.  This unique and tasty breakfast recipe might look difficult, but its actually very easy to make. There’s no need to go out for breakfast this morning; we’ll show you step by step how to make super colossal eggs benedict right at home.

Its going to be delicious! So stick around and we’ll show you how we make it.

Super Colossal Eggs Benedict. Poached eggs topped with hollandaise sauce made from scratch on top of a toasted English muffin on top of home-made hash browns. Here’s what you’ll need to make this delicious breakfast treat.

Our Mise En Place for two people is

For the Eggs Benedict
2 English Muffins sliced and slightly toasted
8 Thin Slices of Prosciutto Ham
Two Whole Eggs
Four Egg Yolks
1 oz of Lemon Juice
1 oz of White Wine Vinegar
Salt, Pepper, and Paprika
1 Stick of Unsalted Butter
1 oz of Chopped Chives
And a Pinch of Chopped Parsley

For the Hash Browns
2 Russet Potatoes
4 oz of Sunflower Oil
1 Tablespoon of Butter
Salt & Pepper
1 Bowl of Cold Water
Box Grater
A Small Non-Stick Skillet
Spatula

Pre-heat the oven to 170 degrees. This will be used to keep out items warm while we get this amazing breakfast ready.

We’ll start with the hollandaise sauce first; this is considered to be the most complex of the steps, but its actually not that difficult to make once you’ve done it a few times.   

We need to melt the butter. It’s best not to put the butter into the microwave because it will pop and splatter; so put the butter into a glass measuring cup and submerge it into a pot of boiling water. Once the butter is melted, put the cup on top of the stove so that it stays warm and melted.

Place a glass bowl on top of the same pot of boiling water, add in the four egg yolks and whisk then briskly. Then slowly add in the melted butter making sure to keep the whisk going at all times.

Add in the lemon juice, salt, and pepper, and continue to whisk briskly until the hollandaise sauce is smooth and starts to thicken.  The tricky part with hollandaise sauce is that it will get thick and turn into scrambled eggs if you’re not careful; we’ll add in a little cream and some water over the next few minutes to help the hollandaise sauce stay liquified.  Turn the heat off and leave the hollandaise sauce in the bowl on top of the pot of hot water so that it stays warm.

Whisk it every few minutes so that it does not separate.

Next let’s get our English muffins ready.  Butter the English muffins and put them in the toaster or oven for a few minutes until they are slightly toasted.

To get the eggs ready, bring another pot of water to a boil and add in an ounce of white wine vinegar.  Give the water a stir to create a whirlpool effect.  These two steps help keep the egg together once its placed into the water. Lower the heat, and gently place in the whole eggs one at a time using a cup or small bowl. Let them cook for 2 ½ minutes.  Using a slotted spoon, gently remove the eggs from the water and put them onto a plate with a paper towel on it to absorb the water.

For traditional eggs benedict, you’re now ready to plate your dish. Place the toasted English muffin on your plate, add the sliced prosciutto, then the egg, top it with the hollandaise sauce, and sprinkle it with paprika and fresh chopped chives and you’re ready to serve.

For the super colossal eggs benedict, we’ll make home-made hashbrowns to go under our eggs benedict.   So place the plate into the oven to stay warm while we make the hashbrowns.

In a small skillet, pour in the sunflower oil and add a piece of butter. Turn the heat to medium low.

Peel the skin off of the russet potatoes and place them into the bowl of cold water.

Using the box style grater, begin to grate the potatoes; similar to how you would grate fresh cheese; use the rounded slots so that the potatoes come out in long slices. Let the grated potatoes fall into the cold water.  Once the potatoes are grated, rinse the potatoes in the water a few times to get the starch out. Removing excess starch will help the hash browns cook evenly and assist in keeping them from sticking to the pan.

Squeeze out the excess water from the grated potatoes and place them onto a plate with paper towels; you can also use a clean hand towel or cheese cloth if you have it.  Pat them and remove as much of the moisture as you can.

By now the skillet of oil and butter should be hot; add in the half of the grated potatoes, push them down into the oil, and cover with a lid. Cook them for five to seven minutes until golden brown and crispy, then flip them over and cook them the same way for another five or so minutes.  When they are finished, you can place the cooked hash browns onto a plate and place them into the warm oven.

If you have a non-stick griddle, you can use that instead of a single skillet and cook both of the hash browns at the same time.  Another option would be to cook both of the hash browns in a cast iron skillet.

And there it is!  Super colossal eggs benedict with a twist.  Toasted English muffins with sliced prosciutto de Parma ham, delicate poached eggs topped with a tangy hollandaise sauce, garnished with paprika and chives.  

It was delicious!

Until next time,
Bon Appetit.
Ciao,
Mark