Hash Cake Eggs Benedict with Balsamic Glaze

Ingredients and Weight:

• Potatoes (russet), 2 pounds
• Olive oil, 3 tablespoons
• Seasonings (salt, pepper), to taste
• Eggs, 8 large
• English muffins, 4 sliced in half
• Smoked salmon, 1/2 pound
• Hollandaise sauce (homemade or store-bought), 8 tablespoons
• Balsamic glaze, 1/4 cup

Preparation Time:

• 20 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Scrub potatoes clean, then thinly slice them into hash brown size.
3. In a large bowl, combine hash browns, olive oil, and seasonings. Mix well.
4. Spread the hash browns onto a baking sheet and bake for 15-20 minutes, or until golden brown.
5. While the hash browns cook, prepare the eggs. Bring a pot of salted water to a boil.
6. Crack eggs one at a time into a small bowl. Carefully slip the eggs into the boiling water and cook for 3-4 minutes, or until they are cooked to your desired doneness.
7. Remove the eggs from the water and set aside.
8. To assemble the Eggs Benedict, place half an English muffin on each plate. Top with a hash brown cake, a slice of smoked salmon, and an egg.
9. Drizzle with hollandaise sauce and balsamic glaze.

Nutritional Information:

Per serving (1 egg, 1/2 English muffin, 1/4 hash brown, 1 tablespoon hollandaise sauce, 1 teaspoon balsamic glaze):

• Calories: 450
• Fat: 25g
• Cholesterol: 250mg
• Sodium: 1,000mg
• Dietary fiber: 5g
• Protein: 20g

Dish Characteristics:

• Savory and satisfying
• Full of rich flavors from the smoked salmon, hollandaise sauce, and balsamic glaze
• Perfectly cooked eggs with a runny yolk
• Can be customized with different toppings and sides

User Comments:

• "Best Eggs Benedict I've ever had! The hash brown cake was the perfect addition."
• "The balsamic glaze adds a wonderful tangy sweetness to the dish."
• "This recipe is easy to follow and the results are always impressive."
• "I love that it's a creative and unique take on the classic."
• "The perfect breakfast or brunch dish for special occasions."

Special Precautions and Tips:

• Keep an eye on the hash browns in the oven to prevent burning.
• When poaching the eggs, make sure the water is gently simmering and not boiling rapidly.
• If you don't have hollandaise sauce, you can use Alfredo sauce or béchamel sauce as a substitute.
• To make the balsamic glaze, simmer balsamic vinegar in a saucepan until it reduces and thickens.