Hash Brown Eggs Benedict with Sriracha Hollandaise

A couple of years ago, Alex and I enjoyed brunch at a restaurant featuring Hash Brown Eggs Benedict with Sriracha Hollandaise – a dish I couldn’t stop thinking about and seemed easy enough to make at home.  Since then, it’s become a regular Sunday breakfast treat and I finally wrote things down to share with you!

To keep things simple, I borrowed Ina’s method of microwaving the hollandaise for 15 seconds, then in 10-second increments until you get the desired consistency!

To assemble, crispy store-bought hash brown patties are topped with sliced avocado, a poached egg, and the slightly spicy sriracha hollandaise sauce.

For poaching the egg, I strain the wispy white parts for a more compact poached egg and then simmer for 2 to 3 minutes. If poached eggs intimidate you, just go ahead and top these with a fried egg – it’ll be just as good!

Hash Browns Eggs Benedict with Sriracha Hollandaise

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• Author: Trent
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Ingredients

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• 4 large eggs
• 1 tablespoon of neutral oil
• 4 frozen hash brown patties
• 2 egg yolks
• 2 tablespoons lemon juice
• Kosher salt
• 8 tablespoons unsalted butter, melted
• 1 tablespoon Sriracha
• 1 medium avocado, cut in half and sliced 1/4 inch thick
• Chives (optional) for garnish

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Instructions

1. Crack 1 large egg into a fine mesh sieve and gently swirl to let any loose edges drain. Transfer the egg to a small ramekin or bowl. Repeat this process with the remaining eggs, placing each in a separate ramekin.
2. Fill a medium saucepan two-thirds full with water and bring to a gentle simmer (about 180 degrees Fahrenheit). Reduce heat so only the smallest bubbles are surfacing. Using a large spoon, stir the water in a circular motion, creating a small vortex in the middle. Drop each egg in individually and poach for 2-3 minutes. Remove from water and place on a paper-towel-lined plate. Alternatively, you can use an egg poacher insert to make the eggs or simply make a fried or over-easy egg. 
3. Heat 1 tablespoon of neutral oil in a large pan over medium heat. Cook 4 hash browns on both sides until golden brown and cooked through. Remove them to a paper-towel-lined plate. 
4. In a medium microwave-safe bowl, whisk together 2 egg yolks, 2 tablespoons lemon juice, and a pinch of salt. Add 8 tablespoons melted unsalted butter in a steady stream to the egg yolks, whisking constantly. 
5. Microwave for 15 seconds, whisk, then continue microwaving in 10-second increments until desired consistency is reached – it should be able to pour in a steady stream – stir in 1 tablespoon Sriracha. If it thickens too much, add a few drops of warm water until the desired consistency is achieved. 
6. To assemble, top each hashbrown with ¼ of the sliced of avocado, sprinkle lightly with salt, place poached egg on top of avocado, and drizzle with your desired amount of hollandaise. Sprinkle with chives (if using) and serve immediately
7. I like to serve this with a simple arugula salad dressed in Ina’s lemon vinaigrette.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Breakfast