The Hash Brown Eggs Benedict from But First We Brunch offers a delightful twist on the classic Eggs Benedict. By replacing the traditional English muffin with a crispy hash brown patty, this dish combines the comforting crunch of potatoes with the richness of poached eggs and creamy hollandaise sauce. It’s a perfect choice for brunch enthusiasts seeking a hearty and flavorful meal.

Full Recipe:

Ingredients

• 4 frozen hash brown patties

• 4 slices of thinly sliced ham

• 4 large eggs

• 1 tablespoon white vinegar

• 1 tablespoon butter

• Salt and pepper, to taste

For the Blender Hollandaise Sauce:

• 3 large egg yolks

• 1 tablespoon lemon juice

• 1/2 teaspoon Dijon mustard

• 1/2 cup unsalted butter, melted

• Salt and cayenne pepper, to taste

Directions

1. Cook the Hash Browns: In a skillet over medium heat, cook the frozen hash brown patties according to package instructions until golden and crispy.

2. Prepare the Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, and Dijon mustard. Blend on low speed for a few seconds. With the blender running, slowly drizzle in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper.

3. Poach the Eggs: Fill a saucepan with water and add white vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside.

4. Assemble the Dish: Place a crispy hash brown patty on each plate. Top with a slice of ham, followed by a poached egg. Drizzle with the prepared hollandaise sauce. Season with salt and pepper to taste.

5. Serve Immediately: Enjoy your Hash Brown Eggs Benedict while hot, perfect for a satisfying brunch experience.

Nutrients (Per Serving)

Note: Nutritional values are approximate and can vary based on specific ingredients used.

• Calories: Approximately 450 kcal

• Protein: 20 g

• Carbohydrates: 30 g

• Fat: 30 g

• Saturated Fat: 10 g

• Cholesterol: 220 mg

• Sodium: 800 mg

• Fiber: 2 g

Why Hash Browns?

Replacing the English muffin with a hash brown patty isn’t just about adding crunch — it brings a whole new flavor dimension to the dish. The crispy edges and soft, tender interior of the hash browns provide a perfect contrast to the silky egg yolk and velvety hollandaise.

Potatoes are a universally loved comfort food, and their mild flavor acts as a wonderful canvas that enhances the richness of the ham and eggs without overpowering them. The hash brown base adds an extra layer of texture and warmth, making this Eggs Benedict variation more filling and indulgent.

Perfect for Brunch Lovers Seeking Something Hearty

Traditional Eggs Benedict is often perceived as elegant but somewhat light. The hash brown version amps up the heartiness, making it ideal for those mornings when you crave a more substantial meal. This dish pairs beautifully with a variety of brunch sides like fresh fruit, sautéed greens, or even a side of crispy bacon for added indulgence.

Because of the balance of protein, carbs, and fats, it provides lasting energy — perfect to fuel a busy day or a relaxing weekend spent with family and friends.

Making Hollandaise Sauce with a Blender: A Game Changer

Hollandaise sauce, a buttery, tangy classic, can be intimidating to prepare. Traditional methods involve careful whisking over simmering water to avoid curdling. The blender method, as featured in this recipe, simplifies the process tremendously. It creates a perfectly smooth, creamy sauce with minimal effort and stress.

Using a blender to emulsify the egg yolks, lemon juice, and melted butter ensures the sauce comes together quickly and evenly. This approach saves time and reduces the chance of the sauce splitting, making it accessible for even beginner cooks. The addition of Dijon mustard adds subtle depth, while a pinch of cayenne pepper gives a gentle kick that complements the richness.

Poaching Eggs: Tips for Perfection

Poaching eggs is a skill worth mastering, especially when preparing Eggs Benedict. The goal is tender, fully set whites with a runny, molten yolk that creates a luscious sauce when cut.

Adding white vinegar to the simmering water helps the egg whites coagulate faster, keeping them neat and compact. Cracking each egg into a small bowl first before sliding it gently into the water helps maintain shape and prevents breaking the yolk prematurely.

Timing is crucial — typically, 3 to 4 minutes produces perfectly poached eggs with a soft center. Using a slotted spoon to remove them carefully ensures the delicate eggs don’t break or lose their shape.

Balancing Flavors: Ham and Seasonings

The thinly sliced ham offers a salty, smoky component that balances the richness of the eggs and sauce. Choosing a good quality ham is key — the saltiness should complement, not overpower.

Seasoning with salt and pepper at the end allows each ingredient’s flavor to shine through without becoming muddled. The subtle seasoning enhances the overall dish while respecting the balance between the crispy hash browns, tender eggs, and creamy hollandaise.

Serving Suggestions and Presentation

This dish shines when served immediately after assembly, allowing the hollandaise to remain warm and silky. For presentation, place the hash brown patty as a base, top with a slice of ham, then the poached egg, and finally a generous drizzle of hollandaise sauce.

Garnishing with a sprinkle of fresh herbs such as chives or parsley can add a pop of color and freshness, enhancing both appearance and taste.

Pair your Hash Brown Eggs Benedict with classic brunch beverages like freshly brewed coffee, mimosas, or even a light sparkling tea to complete the experience.

Nutritional Insights

While indulgent and rich, this dish also offers a balanced profile. With around 450 calories per serving, it provides a good amount of protein — essential for muscle repair and energy — primarily from the eggs and ham.

The carbohydrates come mostly from the potatoes, offering a steady energy source. Fats, mostly from the butter and egg yolks, contribute to satiety and flavor. Though it contains cholesterol and sodium, enjoying this dish as an occasional treat within a balanced diet makes it a delightful option without guilt.

Why You Should Try Hash Brown Eggs Benedict

This recipe is perfect for anyone looking to reinvent a brunch classic without losing its essence. It’s approachable for home cooks, requiring no specialized equipment beyond basic kitchen tools, and uses accessible ingredients.

The dish is a fantastic way to impress guests with something both familiar and new — guaranteed to spark conversation and satisfy appetites.

Whether you’re hosting a weekend brunch, celebrating a special occasion, or simply wanting to treat yourself, Hash Brown Eggs Benedict delivers on flavor, texture, and presentation.

Conclusion

The Hash Brown Eggs Benedict from But First We Brunch is a delightful culinary innovation that elevates the beloved brunch classic into something more hearty and texturally interesting. The crispiness of the hash browns perfectly contrasts the softness of the poached eggs, while the creamy hollandaise sauce ties all the components together in rich harmony.

Easy to prepare but impressive to serve, this dish strikes a wonderful balance between indulgence and comfort. It invites you to savor each bite, celebrating the simple pleasures of brunch with a modern twist.

If you want to surprise your family or guests with a brunch dish that feels special yet approachable, the Hash Brown Eggs Benedict is an excellent choice. It’s sure to become a new favorite in your recipe rotation, combining the best of texture, flavor, and classic brunch appeal in every delicious mouthful.