Introduction
This classic brunch dish gets a satisfying low-carb makeover by replacing the traditional English muffin with a crispy cauliflower hash brown. You’ll enjoy all the rich, savory flavors of perfectly poached eggs and creamy hollandaise sauce without compromising your dietary goals.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 8 Cauliflower Hash Browns ((see notes))
- 1/2 cup Hollandaise Sauce ((see notes))
- 8 slices Canadian bacon
- 1 tablespoon distilled white vinegar
- 8 eggs
Instructions
- Prepare the cauliflower hash browns according to your preferred recipe (see notes) and keep them warm.
- While the hash browns cook, prepare the hollandaise sauce according to your preferred recipe (see notes). Keep it warm in a heatproof bowl set over a pan of barely simmering water, whisking occasionally.
- In a large skillet over medium heat, warm the Canadian bacon slices for 1-2 minutes per side until heated through. Set aside and cover to keep warm.
- Fill a wide, shallow pot or deep skillet with about 3 inches of water. Add the distilled white vinegar and bring to a gentle simmer over medium heat.
- Crack each egg into its own small bowl or ramekin. One at a time, gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or to your desired doneness.
- Using a slotted spoon, carefully remove each poached egg and briefly rest it on a paper towel to absorb excess water.
- To assemble, place two warm cauliflower hash browns on each plate. Top each hash brown with one slice of warmed Canadian bacon, followed by one poached egg. Spoon the warm hollandaise sauce generously over each egg. Serve immediately.
Variations
- Skillet Style: For a faster version, fry the eggs sunny-side up or over-easy instead of poaching them.
- Benedict Bowls: Crumble the cooked cauliflower hash browns into a bowl, top with crumbled Canadian bacon, a poached egg, and drizzle with hollandaise.
- Open-Faced: Use one large, flat cauliflower hash brown “patty” per serving as a base, topping it with two slices of bacon and two eggs.
- Spicy Kick: Add a pinch of cayenne pepper, smoked paprika, or a dash of hot sauce directly into the hollandaise sauce before serving.
Tips for Success
- Use very fresh eggs for poaching, as the whites will hold together better in the water.
- Keep your hollandaise sauce warm but not hot to prevent it from breaking; a double boiler method is ideal.
- Have all your components (hash browns, bacon, sauce) ready before you start poaching the eggs, as assembly needs to be quick.
- Don’t overcrowd the poaching water; cook the eggs in two batches if your pot isn’t large enough.
Storage & Reheating
FAQ
Q: Can I make the components ahead of time?
A: Yes. You can prepare the cauliflower hash browns and hollandaise sauce a day in advance. Reheat hash browns to crisp them and gently rewarm the sauce before serving.
Q: My hollandaise sauce broke. Can I fix it?
A: Yes. Place a tablespoon of fresh hot water in a clean bowl and very slowly whisk in the broken sauce until it re-emulsifies and becomes smooth again.
Q: What can I use if I don’t have Canadian bacon?
A: The recipe is designed for Canadian bacon, but for a variation, you can use thin slices of regular ham or cooked, crumbled bacon as a different topping.
Q: Why is vinegar added to the poaching water?
A: The vinegar helps the egg whites coagulate faster, resulting in a neater, more compact poached egg with less feathering in the water.
Q: Can I bake the cauliflower hash browns instead of pan-frying?
A: Absolutely. Baking is a great hands-off method. Arrange them on a parchment-lined sheet, spray with oil, and bake at 400°F (200°C) until golden and crispy, flipping halfway.
Q: Is the nutritional information included?
A: Nutritional info depends heavily on the specific recipes you use for the cauliflower hash browns and hollandaise sauce (referenced in the notes), so it’s best to calculate based on those components.
