- 1 Aviko Round Hash browns
- 1 tablespoon white wine vinegar
- 2 eggs
- 2 slices prosciutto
- 50ml hollandaise sauce
- chopped chives
Eggs Benedict
Ingredients
Method
Fry the Aviko Round Hash Browns and drain of excess fat.
Bring a pot of water to a simmer, and add the vinegar (this will help keep your eggs together whilst poaching)
Create a whirlpool in the water using a spoon, and crack the egg - this will help creating the shape of the egg. Poach until white is cooked through but yolk is still runny. Never let the water boil.
Drain the egg in a paper towel.
Place the hash browns on a plate, and the prosciutto slices on top.
Top it with the poached eggs, and then the hot hollandaise sauce.
Sprinkle with the chopped chives and serve.
TIP: The Prosciutto can be replaced by wilted spinach for a different Eggs Florentine or by smoked salmon for Eggs Royale.
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