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Crystal Gordon: "My hand hurts from grating all the vegetables (I…" Read More
17Ingredients
60Minutes
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Description
This hearty breakfast with eggs recipe is our California -inspired, veggie-forward take on the classic American Diner staple, Eggs Benedict.
Ingredients
US|METRIC
6 SERVINGS
- 1 small onion
- 2 large russet potatoes (peeled)
- 1 large garlic clove (grated)
- 1 egg (for potato cakes)
- 1 Tbsp. all purpose flour (gluten-free or regular)
- coarse kosher salt (to taste, for potato cakes)
- black pepper (to taste)
- 3 Tbsp. vegetable oil
- 3 Tbsp. salted butter (for potato cakes)
- 1/4 cup salted butter (for Hollandaise)
- 2 egg yolks
- 1/2 large lemon (juiced)
- 1 pinch cayenne pepper (plus more to taste)
- 1 pinch coarse kosher salt (for Hollandaise)
- 2 large California avocados (skin and pit removed, sliced)
- 6 eggs (prepared as desired - fried, poached, scrambled, for assembly)
- flaky salt (large, like Boonville Farm Collective's Comapeño Flaky Salt, optional)
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Reviews(1)
Crystal Gordon a year ago
My hand hurts from grating all the vegetables (I really need to get a food processor 😫) but it was SO WORTH IT!