Hash Cake Eggs Benedict with Balsamic Glaze
These hash cakes act as the base for these perfectly poached eggs, fresh hollandaise sauce and balsamic glaze. The sweetness of the glaze helps balance out the saltiness of the cakes and bitterness of the arugula. Who needs to go out for brunch when you can make this in under 30 minutes!
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Recipe Summary
Ingredients
Directions
Cook's Note:
You can make a lot of these different components in advance to make it even quicker than it already is. The glaze and hollandaise can be made in advance and stored in the refrigerator until ready to use. You can prep the cakes the night before and cook them in the morning. Also, if you are uncomfortable poaching eggs, fried or scrambled eggs would work too!