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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 Time:
Cooking Time:
Servings: 4
Potato Pancakes

Product Used:

Potato Pancakes
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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


  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.

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