Eggs Benedict on Hashbrowns with Grilled Asparagus Recipe | Rustle Up
A classic breakfast dish with a twist, this eggs Benedict recipe served on crispy hashbrowns with a side of grilled asparagus is sure to impress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rustle-up.com.
Ingredients
- 2 Large potatoes, peeled
- 1 Medium onion, peeled
- 3 Egg yolks for the hollandaise
- 2 tbsp Fresh lemon juice
- 125 g Butter, melted
- 4 Eggs for poaching
- 12 Asparagus spears
- 1/2 tsp White pepper
- 2 tbsp Extra virgin olive oil
- 1/2 tsp Salt & Pepper, to taste
- 1/2 tsp Paprika, to taste
- 1/4 cup Fresh pea shoots, for garnish
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