Potato, Bacon, Egg, and Cheese Benny
Prep: 5 minutes Cook: 15 minutes
Food Beast Network shared a post of using potatoes as sandwich bread for a breakfast sandwich so I came up with using that for an eggs benedict. This was fun to make and tasted great. I had ran out of eggs so I had made a mock hollandaise for it instead. I’ll add that recipe but my Eggs Benedict recipe has a normal hollandaise in it.
Ingredients
2 bacon strips
2 medium potatoes
2 eggs
1/4 cup shredded cheese
2 tbls melted butter
Garlic powder to taste
Rosemary to taste
Thyme to taste
1/4 cup sour cream
1/4 cup mayo
2 Pinch of Paprika
1/2 tsp yellow mustard
1/2 tsp lemon juice
Dash hot pepper sauce
Prep
In a large enough pan on medium heat, add the two slices of bacon
Slice the potato longways on opposing sides to create a flat slice of potato like a slice of bread
Slice vertical lines through both sides but not too deep as to go all the way through
Add the garlic powder, rosemary, thyme and one pinch of paprika to the melted butter and mix well
Brush over both sides of the potato
In a pan on medium heat, add the potatoes
Cook through and flip, to make sure both sides are cooked through
Take a pot and simmer water
Add the raw eggs into a small bowl and slide into the simmer water for 2 minutes to poach
Add the potato to a plate
Add cheese on top
Add the bacon on top
Add the poached egg on top
In a small bowl add sour cream, mayo, mustard, paprika, hot sauce and lemon juice
Whisk together
In a small pan on medium heat add and whisk as it warms through
Add on top of the rest of the benny
Afterthoughts
This was a tasty breakfast. All the love of an eggs benedict with a crispy potato bottom. The tastes already go together and this is just a fun way to enjoy it. A stacked meal that works.
