We love breakfast. Any excuse to have it makes us so happy. One of our favorite things is having breakfast for dinner. Given that breakfast is our favorite time of day, it is such a treat to have it to end our evenings. Whenever we cook anything breakfast related, Dan has a look of total excitement on his face. It’s almost the same look as when my mom used to tell us that we were getting ice cream or having a sleepover. Since it is so novel, this treat makes us as eager as little kids on Christmas Eve. When I suggested making eggs benedict hash, Dan’s eyes literally lit up. This breakfast creation combined two of his favorite classics. Joining the two led to a fun discovery and also to a new favorite brinner dish.
Recently at a food blogging conference, we discovered a new product. We have been purchasing Davidson Eggs at our local grocery store, and have loved this decision. Davidson Eggs are pasteurized, which means that the risk of getting Salmonella through eating uncooked eggs has been eliminated. We have been enjoying our eggs in so many different ways due to these safe eggs. My new obsession has been making cookie dough with Davidson Eggs and eating it raw before baking the rest of the dough. The risk of getting sick is completely gone! It may sound dramatic, but this discovery was pretty life changing for me! We used Davidson Eggs for this recipe and could cook the eggs quickly without feeling like we were taking a risk.
For our eggs benedict hash, we poached the eggs. We have never poached eggs before so we watched a few videos before trying to do it successfully. We found that if we created a whirlpool with our boiling water by gently stirring it repeatedly, the eggs kept the desired shape. We also did not have vinegar, but used lemon juice to help the egg whites set together quickly. We cooked ours for about three minutes each, and were so amazed by how well they came out on our first try!
Dan and I are pretty obsessed with eggs benedict. We have some of the most creative and amazing restaurants in Sacramento. We have devoured so many unique combinations of eggs benedict at these restaurants. The food here inspires us to be creative with our dishes. Our love for finding a new way to cook classic meals becomes heightened when we go out to eat in Sacramento. The way local chefs make unique dishes inspires us to make our own twists in our own kitchen. Our favorite thing about this eggs benedict hash is that it combines two classic breakfast entrees. Marrying the two made for a delicious burst of flavor. Adding potatoes to our favorite breakfast dish was a real treat. This combination allowed us to bring some creativity into our kitchen, and made for one of the tastiest breakfast entrees we have eaten for dinner. We hope that when you make this as well, you will be using the same creativity!
To make the hollandaise sauce, whisk together egg yolks, lemon juice, cold water, salt and pepper and cayenne pepper in a medium bowl. Melt butter in a sauce pan and then gradually pour and whisk yolk mixture into butter. Continue whisking over low heat until the sauce is thickens, about 6 minutes.
Meanwhile, cook the potatoes in a skillet according to the package instructions. When the potatoes are golden brown and crispy, add the green onions and the Canadian Bacon. Reduce to a simmer.
In a large pot, bring water to a boil and then reduce the heat. Crack the eggs individually into a cup. Pour a splash of lemon juice into the water. Create a whirlpool with the water. Pour the egg slowly into the water. Let it cook for three minutes. Repeat this process individually for each egg.
Pour the hollandaise sauce evenly over the potato mixture. Top the skillet with the poached eggs and the avocados. Enjoy!