Classic Eggs Benedict on Hash Brown Sticks

Directions

Eggs Benedict

1. Preheat oven to 425F
2. Cook desired meat in pan, flipping until cooked.
3. To poach eggs, fill a pot with a few inches of water, add vinegar, and heat over high heat.
4. Spread frozen hash brown sticks in a single layer on a non-stick baking sheet and place hash brown sticks in oven to bake for 10 minutes.
5. As water boils, crack egg into a small bowl and set aside.
6. When water comes to a boil reduce heat to medium, or until water is just barely simmering.
7. Using a spoon, swirl the water several times creating a vortex in the middle of the pot.
8. Gently add egg to the water and cook for 3-5 minutes depending on how hard you like your yolk cooked.
9. Continue the above process for your desired amount of poached eggs
10. Flip hash brown sticks and continue baking hash brown sticks for 8-12 minutes to a light golden color.
11. Assemble hash brown sticks on plate, placing desired meat on top followed by the egg and hollandaise sauce.
12. Top eggs benedict with thyme, add fruit to plate and serve.

Directions

Hollandaise sauce

1. Combine the Peppercorns, Vinegar, Shallots, Bay Leaf, and Thyme in a small saucepan, bring to a boil, lower heat, and reduce liquid by one half.
2. Place the egg yolks in a stainless-steel bowl and combine with 2 Tablespoons of strained vinegar reduction.
3. Place the bowl over the top of a simmering pot of water and continuously whisk the yolk mixture until the whisk begins to leave a trail through the yolks. Remove bowl from the top of pot periodically to prevent the yolks from getting to hot and scrambling.
4. Remove Bowl from pot.
5. Whisk the egg yolk mixture constantly as you slowly begin adding the warm clarified butter one drop at a time until an emulsion is formed, and then begin adding the clarified butter in a steady stream until all the butter is incorporated.
6. Add the Lemon Juice, and season with salt and pepper to taste.

Directions

Clarified Butter

1. Cut butter into cubes and place in a small pot. New Block
2. Heat over medium high heat until butter comes to a boil
3. Reduce heat to medium and allow to gently simmer for 3 minutes.
4. Remove from heat and skim the white foam (milk fat) from the top of the butter.
5. Gently pour the clarified butter into another container leaving the separated milk solids behind.