Products used in this recipe
Breakfast Shredded Benny
Yield: 12 Servings (10 oz.)
Yield: 12 Servings (10 oz.)
Hash browns and ancient grains topped with all the familiar flavors of Eggs Benedict with a touch of lox and capers to finish it off. It's the best of both worlds—Benedict and lox—what a tasty combination!
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Traditional Potatoes: Shredded Hash Browns 6/3lb | 48 oz. | 1 bag |
| Simplot Good Grains™: Ancient Grains and Kale Blend 6/2.5lb | 24 oz. | |
| Lox, thinly sliced | 12 oz. | |
| Capers | 6 tsp. | |
| Eggs, poached, warm | 12 each | |
| Hollandaise sauce, prepared, warm | 12 fl. oz. | |
| Dill sprigs | 12 each | |
| Lemon slices | 12 slices |
Preparation Instructions:
- Step 1
- Prepare hash browns and grain blend according to package instructions. Keep warm.
- Step 2
- For each portion; place 4 oz. crispy hash browns in a serving bowl. Top with 2 oz. grain blend. Add 1 oz. lox, 1/2 tsp. capers, 1 poached egg and 1 fl. oz. of hollandaise sauce. Garnish with a sprig of dill and a slice of lemon.
