An enticing vegetarian version of Eggs Benedict that substitutes shredded IQF Hash Brown Potatoes for an English muffin and grilled Portobello mushroom caps for ham.
2 cups LW Private Reserve® Quick Cook IQF Hash Browns (S93)
1 Portobello mushroom cap, large
¼ tsp. Olive oil
¼ tsp. Balsamic vinegar
¼ tsp. Garlic powder
1 Poached egg
¼ cup Hollandaise sauce
Garnish Fresh basil, shredded
- Flat grill LW Private Reserve® Quick Cook IQF Hash Browns at 375˚F for 3 to 4 minutes per side until slightly crispy but still moist.
- Brush Portobello mushroom cap with olive oil, balsamic vinegar and sprinkle with garlic powder. Broil until tender. Let cool and slice crosswise into ¼ inch wide pieces.
- Place hash browns on dinner plate and top with mushroom slices and a fresh poached egg. Drizzle with hollandaise sauce and garnish with fresh shredded basil. Serve.
Optional: Add fresh minced garlic and thyme to the prepared hollandaise sauce.