#poachedperfection

[onlylittlehuman]

This is a delicious recipe for breakfast or brunch that has crispy hash browns and perfectly poached eggs on top. Your taste buds will be happy with the way the textures and flavors work together.

Ingredients: 4 large eggs. 2 russet potatoes, peeled and grated. 1/2 onion, finely chopped. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon cayenne pepper. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Start by preparing the hash browns. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and saut until translucent, about 2-3 minutes. Add the grated potatoes to the skillet, spreading them out evenly. Season with salt, black pepper, paprika, and cayenne pepper. Cook without stirring for about 5-7 minutes or until the bottom layer is crispy and golden brown. Flip the hash browns over using a spatula, and cook the other side for an additional 5-7 minutes until crispy and golden brown. Remove from the skillet and keep warm. Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Add a splash of white vinegar to the simmering water. The vinegar will help the egg whites coagulate faster when poaching. Crack each egg into a small bowl or ramekin, being careful not to break the yolks. Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide one egg into the center of the whirlpool. Poach for about 3-4 minutes for a runny yolk, or longer for a firmer yolk. Using a slotted spoon, carefully remove the poached egg from the water and place it on a paper towel to drain excess water. Repeat the poaching process with the remaining eggs. To serve, place a generous portion of the crispy hash browns on each plate. Top with a perfectly poached egg. Garnish with chopped fresh parsley and a sprinkle of salt and black pepper. Enjoy your Perfect Poached Eggs Over Double Hatch Hash Browns!

Prep Time: 15 minutes

Cook Time: 20 minutes

AmsOil-Indy

[mylittlemoses]

This recipe, which is a Paleo-friendly take on the traditional Eggs Benedict, calls for savory waffles made with almond flour that are covered in a creamy hollandaise sauce and topped with crispy Canadian bacon and perfectly poached eggs.

Ingredients: 4 large eggs. 2 cups blanched almond flour. 1/4 cup tapioca flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 cup coconut milk. 2 tablespoons ghee, melted. 1 tablespoon apple cider vinegar. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh parsley. 1 tablespoon lemon juice. 1/2 teaspoon lemon zest. 8 slices Canadian bacon or sugar-free bacon. 1 tablespoon white vinegar. 1 tablespoon olive oil. Salt and pepper, to taste. Fresh chives, for garnish.

Instructions: Set oven temperature to 175C 350F. Almond flour, tapioca flour, coconut flour, baking powder, sea salt, garlic powder, and onion powder should all be combined in a large mixing bowl. Combine the coconut milk, melted butter, apple cider vinegar, chopped parsley, chopped chives, lemon juice, and lemon zest in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Waffle irons should be preheated and gently greased with ghee or coconut oil. Pour batter onto the waffle iron and cook until cooked through and golden brown, following the manufacturer's instructions. As the waffles cook, preheat a skillet over medium heat and cook the slices of Canadian bacon for two to three minutes on each side, or until heated through and starting to crisp. Pour water into a large saucepan and heat it until it simmers. Put in some white vinegar. Crack eggs into individual ramekins or tiny bowls. One egg at a time, carefully slide it into the simmering water. Cook until desired doneness, about 34 minutes for soft poached eggs. Using a slotted spoon, remove the eggs and set them on a plate covered with paper towels to remove any remaining water. To assemble, put a poached egg and some slices of Canadian bacon on top of one savory waffle per plate. Overtop, pour hollandaise sauce and sprinkle with salt, pepper, and fresh chives, to taste. Enjoy and serve right away!

Prep Time: 20 minutes

Cook Time: 20 minutes

Allevamento Spirito Libero

[melissantana]

This recipe, which is a Paleo-friendly take on the traditional Eggs Benedict, calls for savory waffles made with almond flour that are covered in a creamy hollandaise sauce and topped with crispy Canadian bacon and perfectly poached eggs.

Ingredients: 4 large eggs. 2 cups blanched almond flour. 1/4 cup tapioca flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 cup coconut milk. 2 tablespoons ghee, melted. 1 tablespoon apple cider vinegar. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh parsley. 1 tablespoon lemon juice. 1/2 teaspoon lemon zest. 8 slices Canadian bacon or sugar-free bacon. 1 tablespoon white vinegar. 1 tablespoon olive oil. Salt and pepper, to taste. Fresh chives, for garnish.

Instructions: Set oven temperature to 175C 350F. Almond flour, tapioca flour, coconut flour, baking powder, sea salt, garlic powder, and onion powder should all be combined in a large mixing bowl. Combine the coconut milk, melted butter, apple cider vinegar, chopped parsley, chopped chives, lemon juice, and lemon zest in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Waffle irons should be preheated and gently greased with ghee or coconut oil. Pour batter onto the waffle iron and cook until cooked through and golden brown, following the manufacturer's instructions. As the waffles cook, preheat a skillet over medium heat and cook the slices of Canadian bacon for two to three minutes on each side, or until heated through and starting to crisp. Pour water into a large saucepan and heat it until it simmers. Put in some white vinegar. Crack eggs into individual ramekins or tiny bowls. One egg at a time, carefully slide it into the simmering water. Cook until desired doneness, about 34 minutes for soft poached eggs. Using a slotted spoon, remove the eggs and set them on a plate covered with paper towels to remove any remaining water. To assemble, put a poached egg and some slices of Canadian bacon on top of one savory waffle per plate. Overtop, pour hollandaise sauce and sprinkle with salt, pepper, and fresh chives, to taste. Enjoy and serve right away!

Prep Time: 20 minutes

Cook Time: 20 minutes

Allevamento Spirito Libero

[phoenixsketches]

This recipe, which is a Paleo-friendly take on the traditional Eggs Benedict, calls for savory waffles made with almond flour that are covered in a creamy hollandaise sauce and topped with crispy Canadian bacon and perfectly poached eggs.

Ingredients: 4 large eggs. 2 cups blanched almond flour. 1/4 cup tapioca flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 cup coconut milk. 2 tablespoons ghee, melted. 1 tablespoon apple cider vinegar. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh parsley. 1 tablespoon lemon juice. 1/2 teaspoon lemon zest. 8 slices Canadian bacon or sugar-free bacon. 1 tablespoon white vinegar. 1 tablespoon olive oil. Salt and pepper, to taste. Fresh chives, for garnish.

Instructions: Set oven temperature to 175C 350F. Almond flour, tapioca flour, coconut flour, baking powder, sea salt, garlic powder, and onion powder should all be combined in a large mixing bowl. Combine the coconut milk, melted butter, apple cider vinegar, chopped parsley, chopped chives, lemon juice, and lemon zest in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Waffle irons should be preheated and gently greased with ghee or coconut oil. Pour batter onto the waffle iron and cook until cooked through and golden brown, following the manufacturer's instructions. As the waffles cook, preheat a skillet over medium heat and cook the slices of Canadian bacon for two to three minutes on each side, or until heated through and starting to crisp. Pour water into a large saucepan and heat it until it simmers. Put in some white vinegar. Crack eggs into individual ramekins or tiny bowls. One egg at a time, carefully slide it into the simmering water. Cook until desired doneness, about 34 minutes for soft poached eggs. Using a slotted spoon, remove the eggs and set them on a plate covered with paper towels to remove any remaining water. To assemble, put a poached egg and some slices of Canadian bacon on top of one savory waffle per plate. Overtop, pour hollandaise sauce and sprinkle with salt, pepper, and fresh chives, to taste. Enjoy and serve right away!

Prep Time: 20 minutes

Cook Time: 20 minutes

Allevamento Spirito Libero