Beer Poached Eggs with Cheddar & Onion Potato Cake
Cheddar cheese and chopped onion mixed with tender potato shreds are the base for this interesting take on Eggs Benedict.
Serving size: 1 egg, 1 potato cake
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Beer Infused Cheddar & Onion Potato Cakes | ||
| Beer - lager style | 36 oz. | |
| Water - heated | 3 qt. | |
| Golden Grill Russet™ Premium Hashbrown Potatoes | 1 carton | Heat beer to 170°F; pour into a one gallon measure. Add heated water (170°F), to reach one gallon in volume. Open carton of dry shredded potatoes, pour in beer and water blend; close carton and allow to refresh for 15 minutes. |
| Place refreshed shredded potatoes into a suitable sized container for mixing. Cover, and cool for approximately 1 hour. | ||
| Cheddar cheese - fine shredded | 4 cup | |
| Green onion - finely chopped | 2 1/2 cup | Add shredded Cheddar cheese and green onion, gently mix to blend thoroughly. |
| Cook potato cakes according to carton directions. | ||
| Hollandaise sauce - prepared | 3 qt. | |
| Eggs, pre-poached, held chilled for service | 69 | |
| Parsley - fresh finely chopped | 1 cup | |
| Beer Poached Eggs | ||
| Ham stock - prepared | 3 qt. | |
| Beer | 3 qt. | |
| Vinegar | ||
| Spanish onions - caramelized | 1 cup | In a large shallow pot, heat beer and ham stock to 180°F. Add a small amount of vinegar, taste, adjust. Flavor should have a light acidic taste. Add onions. |
| Poach eggs to retain a soft yolk. Place in ice bath and hold for service. Strain poaching liquid, place poaching liquid back on heat, hold temperature at 180°F; reheat poached eggs to order. | ||
| Plating Place one cooked potato cake in center of plate, top with one poached egg, ladle approximately 1.5 ounces of hollandaise sauce over egg. Garnish with finely chopped parsley. |