Products used in this recipe
Idaho Eggs Benedict
Yield: 4 Servings (14 oz.)
Yield: 4 Servings (14 oz.)
We've used Old European Potato Pancakes and spicy-sweet bacon in our very own "Idaho version" of this hearty breakfast entrée.
| Ingredient | Weight | Measure |
|---|---|---|
| Brown sugar | 1/2 cup | |
| Chipotle chili powder | 1 tsp. | |
| Bacon, thick cut | 8 count | |
| Simplot Traditional Potatoes: Old European Potato Pancake 6/5lb | 8 count | |
| Eggs. poached | 8 count | |
| Hollandaise sauce, prepared | 16 fl. oz. | |
| Chives, finely chopped | as garnish |
Preparation Instructions:
- Step 1
- Preheat oven to 350°F.
- Step 2
- Blend brown sugar and chipotle powder together in bowl. Coat the bacon with seasoning and place on a grate lined or foil lined half sheet pan. Bake in a 350°F oven for 10-12 minutes or until crisp.
- Step 3
- For each serving; prepare 2 potato pancakes according to package directions, transfer to a warm serving plate. Top each pancake with one slice of bacon cut in half, 1 egg, 2 fl. oz. of sauce and garnish with a sprinkle of chives.
