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Eggs Benny on Potato Pancakes Recipe

​​​​​​​​​​​​​Nothing says “weekend” like the beloved eggs Benedict. And this twist on a breakfast classic has crispy Canadian bacon and a sunny egg mingling over McCain Potato Pancakes. It’s a delicious payoff for such little effort.

Preparation

Preparation Time:
Cooking Time:
Servings: 4
Potato Pancakes

Product Used:

Potato Pancakes
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Ingredients

Ingredients for Eggs Benedict:

  • 1 bag (600g) McCain® Potato Pancakes (3 per base)

  • 8 whole eggs

  • 8 slices Canadian bacon

  • 8 tbsp Hollandaise sauce (see recipe) OR use your favourite Hollandaise prepared sauce from your local grocer

  • 24 thin asparagus spears

  • 2 oranges, peeled and sliced

Ingredients for Hollandaise sauce:

  • 2 large egg yolks

  • 1 tbsp warm water

  • 1 1/2 tbsp fresh lemon juice

  • 3/4 tsp coarse salt

  • 1/2 cup (1 stick) unsalted butter

Directions

  1. ​Prepare McCain® Potat​o Pancakes according to package directions.​
  2. For Hollandaise Sauce:  In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Set aside and keep warm.
  3. For Poaching Eggs: Fill a small, high-sided skillet with 1 1/2 inches of water and add a splash of vinegar; heat over medium heat until barely simmering. Break remaining eggs in​to separate cups; pour eggs into water. Cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a paper towel to drain.
  4. In a large skillet over medium heat with no oil, brown Canadian bacon as per instructions on package (approx. 1-2 minutes per side) set aside, keep warm.
  5. Steaming Asparagus: Place a steamer basket in a large pot filled with 1 inch of water. Bring to a boil. Add 24 pieces trimmed asparagus, cover, and cook until crisp-tender, 2 to 6 minutes.
  6. Separate mini potato pancakes into four equal portions. Place each portion in a small mound in the center of the plate. Top with two slices of warm Canadian bacon. Top each slice of Canadian bacon with a poached egg. Top each egg with 1 tbsp of Hollandaise sauce. Arrange 6 steamed thin asparagus spears and two orange slices on plate.

Recipe Ideas

​​​​​​​​​​​​​​​​​​​Skip the weekend brunch line-ups and make your kitchen your new favourite diner spot. Turn your McCain Diced Hashbrowns and morning eggs into one delectable package with this hearty dish. It’s so delicious it’ll make getting out of bed almost a pleasure.
See recipe >

Discover more flavours

​There’s no right way to eat them, and that’s what makes them so much fun. They are so tasty and versatile you’ll be tempted to have breakfast for dinner​​. Instead of the English Muffin, use Potato Patties as a base for your eggs benedict!

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