Eggs Benedict

Breakfast isn't just for mornings anymore. I don't get to have a really good breakfast verry often so it's nice to have those breakfast dishes I love for dinner once in a while. It's filling and let's face it breakfast recipes are usually easier and faster to make.

Eggs benedict is my families favorite breakfast entree. It is a dishthat is usually a poached egg served on a english muffin with a slice of ham and covered in hollandaise sauce. Now there is nothing wrong with doing it this way, but of course I like to change things up once in a while. The only thing you need a recipe for is the hollandaise sauce and the rest is up to you.

Instead of the traditional eggs benedict on an english muffin and hasbrowns on the side why not just serve your eggs benedict right on top of your hashbrowns. It works best for presentation on a hashbrown patty but you can use the loose variety of hashbrowns it'll just be a bit messier. Cook your hashbrowns and then top them with either a slice of heated ham or a few slices of cooked bacon. If you are using the loose variety of hashbrowns I would cut up the bacon or ham and scatter it over the hashbrowns. Top with a poached egg or if you are like me and don't like poaching egg you can cook your eggs over easy style or even scrambled if your kids don't like runny yolks. Then pour on the hollandaise sauce.

Hollandaise Sauce
In a blender mix 4 egg yolks, 1 tbsp mustard, 1 tsp honey, 1 tbsp sweet chili sauce, 1/4 tsp smoked paprika, 1 tsp garlic seasoning (or poultry seasoning or steak seasoning). While mixer is going drizzle in 1/2 cup melted butter. Blend until sauce is light and slightly fluffy. Feel free to play with the seasonings.

Hollandaise sauce is also very good on steamed vegetables or on steak.