Description
A delightful twist on classic eggs benedict featuring potato cakes, creamy Irish cheddar hollandaise, and savory corned beef.
Ingredients
Scale
- 435 grams all-purpose flour (3 1/2 cups)
- 120 grams whole wheat flour (1 cup)
- 1 tablespoon white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 415 milliliters buttermilk (1 3/4 cups)
- 56 grams butter (about 4 tablespoons)
- 1 large egg, lightly beaten
- Optional seeds: sesame, poppy, sunflower, pumpkin, flaxseeds, etc.
- 2 large potatoes, peeled
- 2 tablespoons butter
- Salt and pepper, to taste
- 2 egg yolks
- 2 teaspoons lemon juice
- 2 tablespoons hot water
- 115 grams unsalted butter, melted (4 ounces)
- 30 grams Irish white cheddar cheese, shredded (1/4 cup)
- 1 to 2 tablespoons milk, as needed
- Pinch of cayenne pepper
- Salt, to taste
- 4 large eggs
- 1 tablespoon vinegar
- Chopped parsley or chives
- 200 grams thinly sliced corned beef (about 8 ounces)
Instructions
- Start by peeling and chopping your potatoes into evenly sized pieces and boiling them in a large pot of salted water until tender (approximately 20 minutes).
- Drain and allow the potatoes to cool for a few minutes.
- In a big mixing bowl, combine mashed potatoes with all-purpose flour, whole wheat flour, white sugar, baking soda, and salt.
- Stir to blend, then mix in buttermilk, melted butter, and the beaten egg until you achieve a smooth batter.
- Heat some butter in a non-stick skillet over medium heat and drop large spoonfuls of your potato mixture into the pan, forming round cakes.
- Cook until golden brown on both sides (4-5 minutes per side).
- While the cakes crisp up, fill another saucepan with water and bring it to a gentle simmer, adding vinegar.
- Crack each egg into a small bowl and gently slide them into the simmering water, cooking for about 3-4 minutes.
- Remove the eggs using a slotted spoon and let them drain on paper towels.
- Set up a double boiler and whisk together egg yolks, lemon juice, and hot water in a heatproof bowl until thickened.
- Slowly whisk in melted butter, then fold in shredded Irish cheddar, milk, a sprinkle of salt, and cayenne.
- Plate by layering the crispy potato cake, a slice of corned beef, then the poached egg, drenching everything with warm cheese hollandaise.
- Sprinkle with chopped parsley or chives for garnish.
Notes
For a healthier option, consider using an air fryer for the potato cakes.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 270mg