CANADIAN EGGS BENEDICT WITH POTATO, APPLE, AND ONION HASH

 

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Ingredients

  • 4 tablespoons butter, divided
  • 4 plum tomatoes, seeded and chopped [The cookbook only calls for 2 tomatoes, but I guess it just depends on how much tomato you want in your sauce. 2 is fine for me.]
  • 2 scallions, finely chopped
  • Salt and pepper
  • 1 cup heavy cream
  • 4 thick-cut slices sweet, whole-grain bread, such as oat-nut bread
  • 8 slices Canadian bacon
  • A drizzle of extra-virgin olive oil
  • 4 large eggs
  • 8 ounces sharp Canadian cheddar, shredded [I find Canadian cheddar at Whole Foods or our local Nugget Market. They don't carry it at my regular grocery store.]

Directions

  • Orignally published on my blog, Everything Rachael Ray.
  • Cooking breakfast on the weekends is one of my favorite things to do (any of my college friends reading this just spit coffee out on their keyboard - sorry guys). There's no time pressure and you know you're avoiding the long lines at the popular breakfast spots in town. What a treat.
  • The cookbook only includes the recipe for the Benny's, but the Food Network episode also includes a recipe for Apple, Potato, and Onion Hash. I was making the Benny's for a brunch, so I also made the hash and some roasted asparagus to fill it out. We certainly were full by the end of the meal, but I would do it the same if I had to do it over again. The apples in the hash made it so unique and interesting. Give it a try!
  • Here's the recipes with my comments in brackets:
  • Canadian Benny's
  • 4 tablespoons butter, divided
  • 4 plum tomatoes, seeded and chopped [The cookbook only calls for 2 tomatoes, but I guess it just depends on how much tomato you want in your sauce. 2 is fine for me.]
  • 2 scallions, finely chopped
  • Salt and pepper
  • 1 cup heavy cream
  • 4 thick-cut slices sweet, whole-grain bread, such as oat-nut bread
  • 8 slices Canadian bacon
  • A drizzle of extra-virgin olive oil
  • 4 large eggs
  • 8 ounces sharp Canadian cheddar, shredded [I find Canadian cheddar at Whole Foods or our local Nugget Market. They don't carry it at my regular grocery store.]
  • Melt 1 tablespoon butter over medium heat in a small pan. Add tomatoes and scallions and season with salt and pepper. Saute 2 minutes then stir in cream and let it reduce 10 minutes over low heat, stirring occasionally.
  • Heat a large nonstick skillet over medium heat. Add 2 tablespoons butter to the skillet and melt it. Add bread and cook 3 to 4 minutes on each side. Transfer to a platter. Cook bacon in the same pan in a drizzle of extra-virgin olive oil. Cook Canadian bacon 2 to 3 minutes on each side. Place the bacon on the bread and add 1 more tablespoon butter to the pan. Melt butter then add eggs, careful to give each room to cook. Fry until soft or hard, as you like. Cover eggs with mounds of cheese. Foil tent the pan and melt the cheese. Place cheesy eggs on bacon. Ladle tomato cream sauce down over the entire egg stack. Eggcellent, eh?
  • Apple, Potato, and Onion Hash
  • 2 large Idaho potatoes
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 2 small, soft apples, such as McIntosh, chopped [If they don't have McIntosh, I usually substitute Gala apples. Worst case scenario, just pick a red one.]
  • 1 small onion, chopped
  • Salt and pepper
  • Prick potatoes several times each with a fork and microwave on high for 10 to 12 minutes. Cool potatoes until you can handle them and chop.
  • Heat a medium nonstick skillet over medium-high heat with extra-virgin olive oil and butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve. [Could that be any easier?]

Notes

Cooking breakfast on the weekends is one of my favorite things to do (any of my college friends reading this just spit coffee out on their keyboard - sorry guys). There's no time pressure and you know you're avoiding the long lines at the popular breakfast spots in town. What a treat.

Orignally published on my blog, Everything Rachael Ray.

The cookbook only includes the recipe for the Benny's, but the Food Network episode also includes a recipe for Apple, Potato, and Onion Hash. I was making the Benny's for a brunch, so I also made the hash and some roasted asparagus to fill it out. We certainly were full by the end of the meal, but I would do it the same if I had to do it over again. The apples in the hash made it so unique and interesting. Give it a try!

Here's the recipes with my comments in brackets:

Categories: Breakfast 
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