Celiac.com 02/16/2017 - One of my favorite ways to do eggs Benedict without the bread is to serve it atop hash browns. It's gluten-free, and always a hit. Combine that with this easy trick for hollandaise and you're in business.
- 2 large potatoes, shredded, rinsed and dried
- 1 tablespoon vegetable oil
- 2 tablespoon cider vinegar
- 1 egg
- 3 egg yolks
- 2 tablespoons lemon juice
- ½ cup butter, plus 1 tablespoon, melted
- 2 slices ham or Canadian bacon
- chives, minced for garnish
- Fresh ground black pepper
- kosher salt
- pinch of paprika
Cut potatoes into hash browns.
Rinse, dry, and form into small pancakes.
Heat oil in frying pan to medium heat, and cook until crispy and set aside in a warm oven.
Bring large pot of water to boil and add vinegar.
Reduce heat so water is at gentle simmer.
Crack egg into small bowl and carefully pour it into simmering water.
Poach egg for 3 minutes and remove with slotted spoon.
Melt butter for hollandaise.
Make hollandaise by adding 3 egg yolks and lemon juice to blender.
Pulse to combine.
Set blender to low and add lemon juices, then slowly blend in the freshly melted butter.
Continue to blend until sauce turns thick and foamy.
Add pinch of cayenne and season with salt and pepper.
If sauce is too thick, add warm water 1 teaspoon at a time to thin it out.
Fry back bacon on medium high heat for 2 to 3 minutes per side until just brown.
Place hash browns on a plate.
Place bacon on hash browns, then top with poached egg, and drizzle with hollandaise.
Garnish with salt, pepper, a pinch of paprika, and chopped chives, and serve.