Eggs Benedict Brunch for 2

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Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! Eggs Benedict Brunch for 2 Cheddar-Chive Hash Browns Servings: 2 INGREDIENTS 2 russet potatoes, peeled and grated ¼ cup butter, melted ½ cup shredded cheddar 1 egg ¼ cup chives, chopped 1 teaspoon salt, to taste ½ teaspoon pepper PREPARATION Preheat oven to 400˚F/200˚C degrees. Peel and grate the potatoes, and soak them in ice water. Squeeze out excess water and place potatoes in a bowl. Add the rest of the ingredients to the bowl and mix well. On a nonstick pan, form patties of the potato mixture with your hands. Bake for 35-40 minutes or until brown and crispy. Enjoy! Eggs Benedict with Spinach Servings: 2 INGREDIENTS Florentine Benedict 1 English muffin 1 tablespoon butter 2 eggs 1 tablespoon olive oil 1 cup spinach 2 pieces Canadian bacon Chives Hollandaise 2 egg yolks 1 tablespoon lemon juice 1 teaspoon salt 1 pinch cayenne ½ cup butter, melted PREPARATION Preheat oven to 400°F/200°C. In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside. Butter the English muffin and toast in the oven for 5-10 minutes or until brown. Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction. Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny. Remove egg from water with a slotted spoon and set a

Published 2017-02-01 · Watch on YouTube ↗
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