Introduction:
Eggs Benedict, a classic breakfast dish, gets a creative makeover in our EGGS Naked Eggs Benedict recipe. By ditching the English muffin and adding a crispy hash brown base, we’ve created a breakfast masterpiece that’s both delicious and Instagram-worthy. With poached eggs, savory ham, and hollandaise sauce, this recipe is a must-try for breakfast lovers.
Recipe EGGS Naked Eggs Benedict
Ingredients and Quantity:
– 4 large eggs
– 4 slices of Canadian bacon or ham
– 1 cup of hash browns
– 1/2 cup of hollandaise sauce
– Salt and pepper, to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook hash browns in a skillet over medium heat, until crispy and golden.
3. Poach eggs in a separate pot of simmering water.
4. Cook Canadian bacon or ham in a skillet until lightly browned.
5. Assemble by placing a scoop of hash browns on a plate, topping with a slice of Canadian bacon or ham, a poached egg, and a spoonful of hollandaise sauce.
Nutritional Chart (per serving):
| Nutrient | Amount |
| — | — |
| Calories | 320 |
| Protein | 22g |
| Fat | 20g |
| Saturated Fat | 8g |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugar | 2g |
| Sodium | 350mg |
| Cholesterol | 180mg |
| Vitamin A | 10% of the Daily Value (DV) |
| Vitamin C | 10% of the DV |
| Calcium | 15% of the DV |
| Iron | 15% of the DV |
Description:
Our EGGS Naked Eggs Benedict recipe is a creative twist on the classic breakfast dish. By swapping the English muffin for a crispy hash brown base, we’ve added a satisfying crunch and a delicious breakfast option that’s perfect for special occasions or weekend brunches. With its rich hollandaise sauce, savory ham, and poached eggs, this recipe is a must-try for breakfast lovers.
