Description
A healthy eggs benedict built on a crispy hash brown, topped with smoked turkey and a make-ahead cottage cheese hollandaise. Restaurant brunch on a Tuesday, no whisking, no broken sauce, no fuss.
Ingredients
For the cottage cheese hollandaise (makes about 1¼ cups, enough for 4+ servings):
- 3/4 cup full-fat cottage cheese (170g)
- 1/3 cup + 1 tablespoon whole milk (95g)
- 1 tablespoon dijon mustard (15g)
- 1 tablespoon fresh lemon juice (15g)
- 3 tablespoons melted butter (42g)
- 1/2 teaspoon turmeric (optional, for color)
For each benedict (per serving):
- 1 frozen hash brown patty
- 1 large egg
- 2 ounces sliced deli turkey (Boar's Head smoked turkey is a favorite)
- 2 to 3 tablespoons cottage cheese hollandaise
- Optional: black pepper, fresh chives, sriracha
Instructions
- Make the hollandaise. Add cottage cheese, milk, dijon, lemon juice, and turmeric to a blender. Start blending on medium. With the blender running, slowly drizzle in the melted butter. Continue blending until silky and fully emulsified, about 30 seconds. Transfer to a jar and refrigerate. Holds for 5 days.
- Crisp the hash brown. Cook the hash brown patty in an air fryer or toaster until golden and crisp on both sides.
- Cook the egg. Use an egg cooker on the poached setting, or poach in simmering water for 3 to 4 minutes. Sunny side up or over-easy is another easier option.
- Warm the hollandaise. Microwave the amount you want to use for about 10 seconds and stir. If it's too thick, thin with a splash of milk.
- Assemble. Place the crispy hash brown on a plate. Top with smoked turkey, then the poached egg, then 2 to 3 tablespoons of warm hollandaise. Finish with black pepper, chives, or sriracha if you like.
Nutrition
- Serving Size: 1 benedict
- Calories: 455
- Sugar: 3.4 g
- Sodium: 911.2 mg
- Fat: 19.3 g
- Carbohydrates: 41.3 g
- Fiber: 3.2 g
- Protein: 29.3 g
- Cholesterol: 244.7 mg
