Smashed Potato Eggs Benedict with Corn Hollandaise

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Crispy smashed potatoes are the base for this gluten-free eggs benedict recipe.  Smashed Potato Eggs Benedict with Corn Hollandaise is a twist on the traditional recipe and is deliciously stacked high.  This recipe is inspired by the flavors of Mexican street corn, elotes.  

Luscious layers of smokey chorizo, creamy avocado, and a rich poached egg on a smashed potato combine to make an indulgent breakfast.   Top with a drizzle of roasted corn hollandaise and a sprinkle of garnishes like queso fresco, lime zest, chives, or cilantro.  

What is Eggs Benedict?

Traditionally, eggs benedict is two buttered English muffin halves topped with Canadian bacon and a poached egg, and garnished with rich hollandaise sauce.

However, this is a recipe that is easily customized with your favorite ingredients.  Several popular variations replace Canadian bacon such as Eggs Florentine, made with spinach, or Eggs Royale, made with smoked salmon.

With the idea of a twist on the traditional, this recipe took shape by replacing the English muffins with smashed potatoes.  And that is just the beginning of the changes!

What is hollandaise sauce?

Hollandaise sauce is a classic French sauce made with egg yolks, clarified butter, lemon juice,  and a pinch of cayenne pepper.  Considered one of the 5 mother sauces in French cuisine, hollandaise is easily altered with other ingredients for a different flavor profile.

The classic method of making hollandaise sauce involves whisking the egg yolks with melted butter over a low flame.  The trick is to keep a consistent temperature while whisking so that the eggs are not scrambled or the sauce breaks.

However, the roasted corn hollandaise is made in a blender which is much easier, resulting in a rich and silky sauce.

Ingredients

• Yukon gold potatoes - For a gluten-free base layer.
• chorizo - Use Mexican chorizo which can be crumbled as it cooks.
• corn - For the hollandaise and also to garnish the eggs benedict.
• unsalted butter - Used to make the hollandaise sauce.
• eggs - For the hollandaise sauce and to poach.
• cayenne pepper - Just a pinch to cut through the richness of the hollandaise sauce.
• lime - Use both the juice and the zest for brightness.
• queso fresco - Delicious garnish.
• cilantro and chives - More flavorful garnishes.

How to make eggs benedict

Smashed Potatoes

Crispy-edged with roasted flavors, smashed potatoes are easy to prepare and are a great partner with the other ingredients.

1. Bring water to a boil in a medium-sized saucepan. Add the 6 potatoes and 1 tablespoon of kosher salt to the pan.
2. Boil the potatoes for approximately 25-30 minutes. The length of time is dependent on the size of the potatoes. When fully cooked you should be able to pierce the potatoes with a sharp knife without any resistance.

Prepare other ingredients

1. While the potatoes are boiling, brown the chorizo in a skillet. Use a wooden spoon to crumble the chorizo into pieces.
2. Cook the chorizo for 5 minutes until it is slightly browned and the fat has been rendered.

1. Using a slotted spoon, remove the chorizo from the skillet onto a paper towel-lined plate. This will help to absorb the fat, removing it from the chorizo.
2. Remove the husks and silk from 3 ears of corn. Place the corn on a high flame on a burner. Rotate the ear as the kernels become roasted. Continue this process with all 3 ears of corn.  The corn can be roasted under a broiler.
3. When the corn is cool, cut the kernels off the cob and reserve.

Finish cooking potatoes

1. Preheat the oven to 450°.
2. When the potatoes are fully cooked, drain the water from the pan and rinse the potatoes with cool water.
3. Cover a sheet pan with aluminum foil. Coat the foil with olive oil.
4. Place the potatoes on the prepared sheet pan. When the potatoes are cool enough to handle, use a measuring cup to press down on the surface of the potato so that it splits open. You don't want to completely smash the potato - just flatten it so it opens.

1. Brush olive oil onto the surface of the potatoes.  Sprinkle 2 teaspoons of kosher salt and ½ teaspoon of ground black pepper onto the potatoes.
2. Place the sheet pan in the preheated oven. Bake the potatoes for approximately 15 minutes. The surface and edges of the potatoes will be golden brown and crispy.

Prepare other ingredients

1. Start water heating in a medium-sized saucepan. You want the water to be just under a simmer. There may be a few bubbles on the bottom of the pan and steam will be raising from the water. You do not want actively boiling water.
2. Add 2 tablespoons of white distilled vinegar to the hot water.
3. Zest a lime, saving it for a garnish.
4. Cut the avocado into ¼-inch slices and reserve.

Make Roasted Corn Hollandaise Sauce

1. Melt the butter in a microwave. The temperature of the butter needs to be 145°. If the butter is too hot, wait for it to cool.
2. Place 2 cups of the roasted corn in the jar of the blender. Save any excess corn to garnish the eggs benedict.

1. Puree the corn. Don't worry if it is still chunky.  Adding the other ingredients will help to further puree the corn.  

1. Separate 6 eggs, reserving the yolks. Add the yolks to the blender and combine them with the pureed corn.
2. After combining the corn and the eggs, with the motor running, slowly add the melted butter in a thin stream. The hollandaise will start to thicken.

1. Season the hollandaise with ½ teaspoon of kosher salt and a pinch of cayenne pepper. Add the juice from the lime and combine.
2. If the hollandaise is too thick, you can add 1-2 tablespoons of hot water. Using a high-speed blender gets the best results for a smooth hollandaise. If you have a lumpy hollandaise from the corn, you can serve it as is - the flavor is still good. You can also strain the hollandaise through a fine mesh strainer to remove any pieces of corn.

Poaching Eggs

1. To poach the eggs, crack one egg into each of the 6 ramekins or cups.
2. Lower the cup into the hot water to release the egg. Be careful not to burn your fingers.
3. Make sure the egg is not sticking to the bottom of the saucepan.
4. Continue with the remaining eggs. Poach each egg for approximately 3 minutes. The egg white should be set and the yolk should feel still soft.
5. With a slotted spoon, remove the poached eggs from the water onto a paper towel-lined plate.

Assemble the Smashed Potato Eggs Benedict with Corn Hollandaise

1. To serve the eggs benedict, place a smashed potato on a plate. Add ¼-cup of chorizo to the top of the potato. 

1. Fan slices of avocado on top of the chorizo.

1. Layer a poached egg onto the top of the avocado. Pour some of the roasted egg hollandaise onto the eggs benedict.

1. Garnish the eggs benedict with crumbled queso fresco, roasted corn kernels, lime zest, minced cilantro, and chopped chives.

1. Serving Suggestions - sliced fruit, tossed green salad with vinaigrette, marinated tomatoes

Recipe Tips

This is a great dish for a brunch party.  Most of the recipe components can be prepared the day before serving.

• Boil and refrigerate the potatoes the day before.  It is helpful to take the potatoes out of the refrigerator for at least 30 minutes before smashing them.  This helps to remove some of the chill.  Also, dab the potatoes with a paper towel before smashing them.  Condensation will be on the peel, making them slippery.
• Add the potatoes to the preheated oven to roast.  Depending on how cold the potatoes are when you put them in the oven, the cooking time may be longer than 15 minutes.
• Reheat the chorizo for just a couple of minutes, either in a skillet on the stove or in the microwave.
• Cut the avocado the morning you are serving the eggs benedict.  If cut the day before it will oxidize and turn gray.
• Poach the eggs the day you are serving them.  You can prepare them ahead of time, letting them drain on a paper towel-lined plate.  When ready to serve, lower the eggs in a pot of simmering water for about 30 seconds to reheat.
• To reheat the hollandaise sauce, have a pot of simmering water ready (you can use the same pot for both reheating the eggs and reheating the hollandaise).  Place the hollandaise sauce in a metal bowl that can sit on top of the pot without touching the simmering water.  You are creating a bain marie, also known as a double boiler.  The steam from the hot water will warm the hollandaise sauce. Gently whisk the sauce until it is warm.  This only takes a few minutes.   Don't let the hollandaise boil.  Remove the bowl from the pot immediately so the sauce doesn't break.
• Assemble the smashed potato eggs benedict and serve.

FAQ

1. Can I make the corn hollandaise sauce ahead of time?  Yes, you can make it up to a day ahead of time.  Store it in a covered airtight container in the refrigerator.
2. Is this recipe suitable for vegetarians?  Yes, you can use plant-based chorizo.  Another option is using roasted peppers sprinkled with cayenne pepper.
3. Can I use leftover potatoes for this recipe?  Use leftover mashed potatoes to make crispy potato cakes.

Great Brunch Recipe

Smashed Potato Eggs Benedict with Corn Hollandaise is a creative twist on a traditional eggs benedict recipe.  The combination of hearty potatoes, spicy chorizo, and creamy avocado make this recipe a delicious way to enjoy a weekend morning.  Topped with a velvety poached egg and buttery roasted corn hollandaise, this is an entertaining breakfast or brunch dish sure to impress your family and guests.

If you like the combination of eggs and chorizo, here is another recipe to try - https://tenpoundcakecompany.com/egg-and-chorizo-breakfast-turnovers/.

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