
Eggs Benedict with Hollandaise and Hash Browns
Is there anyone on the planet that is just sitting around wondering, “What is Lilleth cooking this weekend?”
Just look at the heavy cream in the yogurt pot with its own Lilleth and Co. wax stamp on the cork lid.
Yes, I know this is the bottom of the English Muffin but it’s the prettiest and tastiest. I always use two bottoms for my Eggs Benedict and give my husband the tops.
So the bacon was supposed to be the star in this shot but just look at the tomato….
Ok, so this is not the first Eggs Benedict recipe but it’s a new day and WHO on earth can turn it down? And we haven’t even talked about the hollandaise and what we are going to do with the potato.
And then….a friend from Germany introduced me to an Instagram site, culinary timepieces, that uses art such as old cookbooks or vintage restaurant menus as a platform for food. That creativity inspired this shoot.
If you are making hash browns and eggs…..let’s make a nest with hash browns and eggs as edible art.
I really love this picture. It came from a vintage book about birds of course but the colors are just so beautiful.
And now….we cook.
The slow cooking of potatoes. The crust formed of olive oil and butter. Nothing more is needed.
Well, maybe salt…
And eggs, naturally.
Oh, and hollandaise. Mon dieu.
And finally, art.

Eggs Benedict with Hollandaise and Hash Browns
Description
Breakfast for two!
Ingredients
3 eggs
6 pieces of bacon
1 avocado (optional)
2 slices of cheese of your choice, we used provolone
Mayo
Salt flakes
Freshly ground black pepper
2 English Muffins
1 large potato, makes two hash browns
Reserved bacon fat
Butter
Drizzle of olive oil
1/2 cup heavy cream
2 Tbsp fresh lemon juice
4 egg yolks
1/2 cup unsalted butter, melted
Instructions
For the hash browns:
To a large iron skillet drizzle with olive oil and a bit of butter and bring to medium high heat
Shred the potato and divide equally
Add the divided potato to the hot iron skillet and brown on each side, turning only once.
Salt to taste
For the English muffin:
Brown the bacon and set aside. Reserve the fat for the eggs.
To the bacon fat add a bit of butter and fry the eggs to your taste. We use sunny side up eggs rather than the traditional poached eggs.
Lightly toast the English Muffins and add the cheese while still hot. Cover with bacon and eggs of your choice.
Optional: Smashed avocado or Mayo.
For the Hollandaise:
In a small saucepan melt the butter in low heat.
Fill saucepan with about an inch of water and bring to a simmer. Set a stainless or glass bowl to make a nice fit but not touching the water.
Add cream, egg yolks and lemon to the bowl and whisk to combine
Cook mixture, whisking constantly until thick enough to cover the back of a spoon, around 160 degrees.
Reduce the heat to very low and slowly drizzle in the butter while whisking.
Remove from heat, add to a dish and season to taste with salt. Cover to keep warm.

