Irish-Style Eggs Benedict and Potato Cakes with Hollandaise Sauc - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Irish-Style Eggs Benedict and Potato Cakes with Hollandaise Sauce

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Irish Style Eggs Benedict

2 ea Eggs, scrambled, poached or fried
2 ea Herb Potato Cakes
4 oz Corn Beef, sliced
2 ea Bacon Slices
1 ea Plum Tomato, cut in half, tossed in oil, salt and pepper, then grilled
2 ea Zucchini slices, tossed in oil, salt and pepper, then grilled
4 oz Hollandaise sauce
1 tbsp Tomato, diced for garnish
1 tsp Chives, cut into 2 inch long pieces, for garnish

Potato Cakes

1 ea 90 ct. Potato, shredded
½ ea Onion, shredded
1 ea Egg, whole
1/4 cup Parmesan Cheese
1 tbsp Parsley, chopped
1 tbsp Scallions, sliced
½ tbsp Thyme, chopped

Mix all the ingredients together to incorporate. Heat saute pan, add a little butter and oil. Cook cakes about 2 minutes each side over medium high heat, or until nice color and crispiness is achieved. Set aside.

Hollandaise Sauce

4 ea Eggs, yolks only
2 ea Lemons, juiced
2 cups Clarified Butter
½ tsp Cayenne Pepper

Mix eggs and lemon juice together and whisk in a mixing bowl until mixture doubles in size.

Place bowl over a pot of boiling water and whisk the eggs until mixture becomes airy and starts to form ribbons on the side of the bowl. Be careful not to overheat the eggs or they will scramble. Put bowl over steam whisk, take away from heat and whisk and continue this process until the eggs are ready.

In a nice slow and steady stream, whisk in the clarified butter until the hollandaise becomes the right consistency. Add in the cayenne and a little salt to taste. Keep warm but not hot until needed.