Wednesday, July 8, 2009

Homefries and Eggs Benedict with a twist

There is a restaurant here in Ottawa that makes a killer egg's Benedict. I've only had it once but I still can't stop thinking about how good it was.

A couple of weekends ago, we decided to recreate it.

Instead of English muffins, we used fresh buttery croissants, peameal bacon instead of ham, a perfectly poached egg and some spinach that had been lightly boiled until wilted.

I'm not going to lie, we didn't make the holandaise sauce this time. We just melted butter and added a prepared mix from Knorr. I'm not proud... but it tastes good and it's easy and you don't have to worry about it separating. If you want a recipe for holandaise, here is one we've made before.

1 can white potatoes, they can be whole but the sliced potatoes are easier
1.5 tbsp butter
whatever seasonings you'd like (we used some cayenne pepper, and garlic)

Fry it all up until slightly browned. You don't need to boil the potatoes or anything since they already have been at the factory.

1 comment:

  1. Oooh, croissants and eggs.....hearty, lovely!