Eggs Benny on Potato Pancakes Recipe

Name: Eggs Benny on Potato Pancakes
Prep time: 25 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 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; 2 large egg yolks; 1 tbsp fresh lemon juice; 3/4 tsp coarse salt; 1/2 cup unsalted butter

Ingredients

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
2 large egg yolks
1 tbsp fresh lemon juice
3/4 tsp coarse salt
1/2 cup unsalted butter

PREP TIME 25m	COOK TIME 20m
YIELD 4 servings

Instructions

Prepare McCain® Potato Pancakes according to package directions
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.
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.
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.
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.
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.