HASH CAKE EGGS BENEDICT WITH BALSAMIC GLAZE
These hash cakes act as the base for these perfectly poached eggs, fresh hollandaise sauce and balsamic glaze. The sweetness of the glaze helps balance out the saltiness of the cakes and bitterness of the arugula. Who needs to go out for brunch when you can make this in under 30 minutes!
Provided by Elizabeth
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
- Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
- Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
- Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 22.6 g, Cholesterol 376.6 mg, Fat 32.5 g, Fiber 1.5 g, Protein 14.9 g, SaturatedFat 15.4 g, Sodium 434.1 mg, Sugar 9.4 g
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Zihad Islam
[email protected]I'm not a fan of balsamic vinegar, so I used a different glaze instead. The dish was still delicious.
Mindy Powell
[email protected]This recipe is definitely a keeper. I'll be making it again and again.
Mzamin khan
[email protected]I'm not sure what went wrong, but my hash cake turned out dry and crumbly. The eggs were also overcooked.
Chandar Mahato
[email protected]I would give this recipe a 10/10. It was easy to make and the end result was delicious.
Donal Appleances
[email protected]This was a great way to use up leftover potatoes. The hash cake was crispy and golden brown, and the eggs were cooked perfectly.
Mian Sufian
[email protected]I'm not a big fan of hash browns, but I really enjoyed this dish. The hash cake was crispy and flavorful, and the eggs and balsamic glaze were the perfect complement.
Karma Tsang
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it.
Iasmalkhan Iasmalkhan
[email protected]I followed the recipe exactly and my hash cake turned out perfect! The eggs were cooked perfectly and the balsamic glaze was a great addition.
Mariah Mcdonald
[email protected]This was a bit too rich for my taste, but my husband loved it. He said the hash cake was the best he's ever had.
Acoustic Unplugged
[email protected]I made this for brunch and it was a hit! Everyone loved the unique flavor combination. The hash cake was especially delicious.
Avaya Romig
[email protected]This was an amazing dish! The combination of flavors was incredible. The hash cake was perfectly crispy, the eggs were cooked to perfection, and the balsamic glaze added a wonderful sweetness and acidity. I will definitely be making this again.