Smoked Salmon and Hash Brown Benedict
Calling all hubbies and kids! With just six ingredients, it's the super easy Mother's Day breakfast that anyone can make ...
Ingredients
8 frozen hash browns
2 tablespoons olive oil
4 eggs
60g bag baby spinach leaves
200g packet sliced smoked salmon
Bottled hollandaise sauce, to serve
Method
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Place hash browns in a single layer on an oven tray lined with baking paper.
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Cook in a very hot oven (220C), turning halfway for about 20 minutes, or until golden brown and crisp. Remove.
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Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. One at a time, gently crack eggs into a small bowl, then pour into the pan. Cook each egg for about 2 to 3 minutes, or until cooked to your liking. Remove.
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To serve, top hash browns with spinach, salmon and eggs. Season with salt and pepper. Drizzle with hollandaise sauce.
TIP! Hollandaise sauce is available in sachets and jars from major supermarkets. If you prefer, try whisking 1 tablespoon lemon juice and ½ teaspoon Dijon mustard into ½ cup mayonnaise to serve over eggs.
