Alright, friends, I'm aware this is cheating - I did not take this to work, nor would I. But I made it for brunch yesterday, and it was so good that I have to share. I'm calling it...Potatoes Benedict! Essentially, it's a bacon-hashbrown muffin topped with a poached egg and some hollandaise sauce. A little different, and very tasty.
I'm going to give you the recipe details for the potato muffins, which I topped with poached eggs, and this hollandaise recipe. This makes a dozen muffins, and I served two per person. Enjoy!
1 lb shredded hash browns (I used Simply Potatoes)
1 cup shredded cheddar jack cheese
3 strips of bacon
1/4 cup sour cream
1 T salt
1 T black pepper
12 eggs, poached
In a large bowl, mix together potatoes, cheese, sour cream, salt and pepper. Cook bacon until crisp, crumble, and add to potato mixture, stirring well. Spoon potatoes into a well greased muffin tin, filling each cup about to the top. Bake at 400F for 30 minutes. Remove from oven and run a knife around each cup. Flip potato muffins over and let cool while you're poaching your eggs. Top each muffin with one egg and a generous drizzle of hollandaise. Serve immediately, perhaps with some grilled asparagus and toasted English muffins! Pin It Now!