Irish Eggs Benedict with Basil Hollandaise (GF)

Have I got a fun recipe for you today! In celebration of St. Patrick’s Day, these Irish Eggs Benedict with Basil Hollandaise will brighten any morning and start your day with a smile! Crispy potato patties topped with a slice of ham, poached egg, and green basil hollandaise sauce make a festive and beautiful plate!

The Artist and I met on St. Patrick’s Day 30 years ago! We are celebrating with a whole week of Irish inspired recipes. One breakfast, one dinner, and two desserts – now that sounds like a celebration to me!

Fried potatoes, what could be more Irish than that. And then I covered them with a slice of ham, beautiful poached egg, and a creamy basil hollandaise sauce. This gluten-free version of Irish Eggs Benedict uses crispy potato patties in place of the traditional English muffins. I promise, you won’t even miss the bread!

By using frozen shredded hash browns (Ore-Ida is a nationally available brand that is gluten-free) you take most of the work out of making the patties. Adding a little shredded onion adds a lot of flavor and stirring in a beaten egg makes it really easy to form little patties that fry up beautifully.

Two different styles of slotted spoons, I use the top one that is more rounded to help form the poached eggs

The thought of making a hollandaise sauce can strike fear in the heart of even the most experienced chefs. Basically you are trying to get oil and water to coexist happily in the same space without separating – yep, nearly impossible.

This is the freshly mixed basil holllandaise ready for pouring over the eggs!

And contrary to popular belief, I do sometimes make mistakes when cooking and this was one of them. When using the traditional method to make hollandaise my sauce broke, and none of the regular fixes worked. I didn’t want to throw it out and start over, so I hit the Internet.

I went looking for some help and that’s when I found J. Kenji Lopez-Alt’s miracle 2 minute hollandaise. He is the author of The Food Lab (a tremendous book you should get) and a seriously talented man in the kitchen. He has a wonderful way of making hollandaise that is extremely easy and very nearly foolproof.

Instead of heating the eggs and trying to maintain an emulsion, he reverses it, adding hot butter to cool egg yolks, reducing the possibility of breakage. Also, by using an immersion or stick blender, you can have the sauce made in about 2 minutes without any hand whisking! Hallelujah!

Too bad I didn’t know this trick when I started today. I transferred my broken sauce to a small mixing cup I have, inserted the immersion blender and with some work, the powerful blending made an acceptable sauce. Not as silky as I like, but the flavor was fantastic. I’m sure if I had started with the immersion blender it would have been beautiful!

I did add a little food coloring because I wanted the plate to be very festive. The color of your sauce will vary depending on the amount and freshness of your herbs. Dried herbs will not add any beautiful pop of green and nowhere near the flavor. Fresh herbs are definitely best for this sauce. And if you want regular hollandaise, just leave out the herbs!

If you want to thrill your children with a really fun St. Patrick’s Day breakfast, start their day with this festive and delicious Irish Eggs Benedict with Basil Hollandaise breakfast. Who wants some green eggs and ham?!

Happy St. Patrick’s Day everyone!! See you back here on Monday for a special St. Patrick’s Day dessert. Erin Go Bragh!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Irish Eggs Benedict with Basil Hollandaise:

• Hash Browns: shredded potatoes, shredded onions, cornstarch, salt and pepper, egg, vegetable oil
• Basil Hollandaise: egg yolks, lemon juice, water, salt, cayenne pepper, basil, parsley, butter, optional green food coloring 
• Assembly: Canadian bacon or ham, eggs, orange bell pepper, chives (optional)

PRO Tip:

Make the potato patties ahead of time to get these on the table faster. The sauce can be made an hour early and kept warm on the back of the stove, stirring often. Just make sure you have everything ready to go because once the eggs are done you need to move quickly.

How to make Irish Eggs Benedict with Basil Hollandaise:

1. Make the Hash Browns Patties: Thaw in a colander, place on a paper towel-lined baking sheet and pat dry then transfer to a large mixing bowl. Grate the onions and place on a paper towel-lined baking sheet, pat dry, and add to the bowl with the potatoes.
2. Sprinkle the cornstarch, salt, and pepper over the onions and potatoes, toss together until evenly coated. Lightly beat the egg and pour over the potatoes, stirring until evenly moistened. Scoop out 1/4 cup (59ml) pressed portions of the potatoes and place them on a parchment-lined baking sheet, then press into patties.
3. Heat the oil in a large skillet until shimmering and fry 4 to 5 patties at a time until golden. Flip and cook the second side until golden, transfer to a paper-towel lined baking sheet to absorb excess oil then move to a rack placed inside a baking sheet and keep warm in a low oven. Repeat with the remaining patties adding more oil if needed to the pan and transfer to the rack with the other patties in the oven. Add the Canadian bacon or ham to the same rack to warm in the oven if you want
4. Make the Basil Hollandaise Sauce: Melt the butter in a saucepan until boiling and hits about 220°F and pour into a measuring cup with a spout. Place the yolks, lemon juice, water, salt, and pepper in the blending cup* of your immersion blender and blend until smooth, about 5 seconds. With the blender running, very slowly pour the hot butter into the egg mixture, moving the blender up and down a little as the mixture expands. Add the herbs and blend until smooth. If you want a more intense green, add a drop of food coloring and blend it in.

* If you don’t have the cup that came with the immersion blender, you can use any container that fits the head of the blender with a little room around it and fairly tall. You want to be able to slip the blender in the cup and have enough room to move it easily up and down as it blends to get volume in your sauce.

5. The sauce is best used right away, but you can keep it warm in the saucepan over very low heat, whisking occasionally for 30 minutes, or pour into a warmed thermos for longer holding. 

6. Prepare for Assembly: Rewarm the Canadian bacon or ham and potato patties (if made ahead), keep them and serving plates warm while you cook the eggs.

7. Poach the Eggs: In a large, deep skillet, fill about half full with water and bring to just about a simmer over medium heat – there will be small bubbles around the edges and an occasional bubble in the center. Lightly salt the water stirring to dissolve. Break each egg into a small bowl or perforated spoon (see Pro Tip below) and gently slide them one by one into the water. You can cook 4 eggs at a time, cooking until done to your preferred degree and scoop out of the water with a slotted spoon

8. Assemble: Tap the bottom of the spoon on a paper towel to remove excess water and place one egg on each ham-covered potato patty, spoon some of the Hollandaise sauce over the top. Sprinkle with some orange bell pepper pieces and chives (for the colors of the Irish flag). Serve immediately

PRO Tip: Perfectly Poached Eggs

There are two parts of egg whites, the thicker part that surrounds the yolk and the thin, watery whites that make the wispy strings in the poaching water (fresher eggs work best). An all-purpose perforated spoon for use in any number of recipes, can be used specifically to separate the watery egg whites from the firmer ones and yolks. If you pour the egg into a perforated spoon, the thin whites will run through leaving the thicker portion behind with the yolk. You can then gently ease the egg into gently simmering water. This gives you fewer floating whites in the water when you poach eggs and cleaner, prettier eggs. Take a look at this video where Michael Ruhlman explains and demonstrates how it works.

Note for Poaching: Work over a small bowl to catch the thin whites that slip through the slots in the spoon.

Recommended Tools (affiliate links; no extra cost to you):

• Box grater
• Mixing bowls
• Chef’s knife
• Citrus reamer
• Immersion blender with a tall mixing cup
• Saucepan
• Instant read thermometer
• Large, deep skillet

Gluten-Free Tips:

Make sure that the brand of hash browns you buy are gluten-free. To be safe, I use frozen Ore-Ida brand, readily available in most of the USA. Also, watch your ham. Many deli meats contain gluten. Boar’s Head is a large company that marks their products with gluten-free labels making it easier to tell when it is safe.

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: 4 to 6 servings, 2 eggs each; about 1-1/2 cups sauce

Irish Eggs Benedict with Basil Hollandaise (GF)

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In celebration of St. Patrick’s Day, these Irish Eggs Benedict with Basil Hollandaise will brighten any morning and start your day with a smile! Crispy potato patties topped with a slice of ham, poached egg, and green basil hollandaise sauce make a fun and beautiful St. Patrick’s Day breakfast! Add some chopped orange bell peppers and chives to recreate the colors of the Irish flag.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Hash Brown Patties

• 4 cups (13 oz; 369g) frozen shredded hash brown potatoes [most of a 16 oz (454g) bag (Ore-Ida brand is gluten-free)]
• 1/4 cup (59ml) shredded onions
• 3 tsp cornstarch
• Kosher salt* and freshly ground black pepper, to taste
• 1 egg, beaten well
• 1/4 cup (59ml) vegetable oil, for frying

Basil Hollandaise Sauce

• 2 large egg yolks
• 1 tbsp freshly squeezed lemon juice, strained to remove pulp & seeds
• 2 tsp water
• 1/4 tsp kosher salt*
• Pinch of cayenne pepper, optional
• 3 tsp finely chopped fresh basil
• 2 tsp finely chopped flat leaf parsley
• 1 cup (2 sticks; 227g) butter, melted
• Green food coloring, optional

Assembly

• 8 to 12 slices Canadian bacon, Irish bacon, or thin-sliced ham, kept warm in the oven; spritz with a little water to keep it from drying out
• 8 to 12 large eggs
• 3 tbsp finely minced orange bell pepper, for garnish, optional
• Fresh chives, for garnish, optional

Instructions

1. Preheat the oven to 250°F (121°C). Line one baking sheet with parchment paper and another baking sheet with paper towels.
2. Make the Hash Brown Patties: Place the frozen shredded potatoes in a colander and thaw for about 30 minutes, stirring occasionally. By the time you have all the other ingredients assembled and prepped, the potatoes should be ready. It is OK if they aren’t completely thawed. Pour onto the paper towel-lined baking sheet and pat dry. Transfer to a large mixing bowl. Line the baking sheet with more paper towels.
3. Grate the onion and put on the paper towel-lined baking sheet. Pat dry and add the onions to the bowl with the potatoes. Line the baking sheet again with paper towels and set next to the stove.
4. Sprinkle the cornstarch, salt* and pepper over the onions and potatoes in the bowl. Toss them together with your hands until everything is evenly coated with the cornstarch mixture. Lightly beat the egg and pour it over the potatoes. Stir until all the potatoes are evenly moistened with the egg. Scoop out 1/4-cup (59ml) measures of the potato mixture and place on the parchment-covered baking sheet. You should have 8 to 12 portions. Press each portion into patties.
5. In a large skillet, heat the oil over medium heat until shimmering. Add about 4 to 5 of the potato patties, leaving room between each one so they can be easily flipped. Fry in batches, adding more oil as needed. Cook, turning once, until golden brown and crispy on both sides. Using a slotted spatula, transfer them to the paper towel-lined baking sheet then move to the second baking sheet and keep warm in a low oven. Potatoes can be made a day ahead. If you want, add the Canadian bacon to the same baking sheet and warm it at the same time. (Spritz the meat with a little water to keep it from drying out.)
6. Prepare the Basil Hollandaise Sauce: Set out your immersion blender, the mixing cup that came with it or a tall slender glass that is just big enough for the head of the blender to fit. Melt the butter in a saucepan over medium heat until boiling and it registers about 220°F (104°C) on an instant read thermometer. It will pop as the water in the butter boils. Pour the hot butter into a heatproof measuring cup with a spout.
7. In the mixing cup, place the yolks, lemon juice, water, salt and pepper (if using). Insert the immersion blender and blend the ingredients together until smooth, about 5 seconds. With the blender running, very slowly drizzle in the hot butter, moving the blender up and down a little as the mixture expands. The heat of the butter will gently cook the eggs, and the eggs will act as an emulsifier creating a creamy, luxurious sauce. Add the finely chopped herbs and blend until smooth. The herbs will color the sauce. If you want a more vibrant green color for St. Patrick’s Day, add a drop or two of food coloring and blend it in. Your children will love their green eggs and ham!
8. The sauce is best used right away, but if you need to make it ahead, place it in a saucepan and keep warm over very low heat on a burner at the back of your stove. Whisk occasionally to keep the emulsion and whisk well before serving.
9. Prepare for Assembly: Gently warm the Canadian bacon or ham (easily done by adding to the same tray as the cooked potato patties in the oven; spritz lightly with water to avoid drying out). Have everything set up before you start cooking the eggs. Place two potato patties on each warmed serving plate and top with one or two slices of the meat. Turn off the oven but keep the door closed to hold in the heat. Keep the food and plates warm in the oven while you cook the eggs.
10. Poach the Eggs: In a large, deep skillet add water until about half full and set over medium heat. Bring to just below a simmer - the water will be steaming and small bubbles will form around the edges. Lightly salt the water, stirring to dissolve.
11. Break each egg into a slotted spoon, letting the loose watery white drip through into a small bowl (see above) and slide them one at a time gently into the simmering water. You can cook about 4 eggs at a time. Cook to desired doneness, spooning water over the tops to cook the whites and yolks if needed.
12. Scoop out of the water with a slotted spoon, tap the bottom of the spoon on a paper towel to remove excess water. Place one egg on each ham-covered potato patty and spoon some of the Hollandaise over the top of each. Sprinkle with some of the orange bell pepper and chives (for the colors of the Irish flag) and serve immediately.

Recipe found at www.theheritagecook.com

Notes

The technique for making the Hollandaise was adapted slightly from J. Kenji Lopez-Alt, writer of The Food Lab for Serious Eats. For the science behind emulsions and to see his awesome video, click here.

Make sure that the brand of hash browns you buy are gluten-free to be safe. I use Ore-Ida brand, readily available in most of the USA. And double check the ham you use. Boar's Head has many gluten-free products!

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 349Total Fat: 26gSaturated Fat: 12gUnsaturated Fat: 14gCholesterol: 207mgSodium: 612mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 10g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

Create a New Tradition Today!

This recipe is part of Food Network’s weekly Comfort Food Feast. Check out the links below for inspiration and great recipes!

• Feed Me Phoebe: Mexican Sweet Potato Hash with Black Beans and Spinach
• Weelicious: Yukon Gold Potato Fans
• Dishin & Dishes: Cottage Pie
• Napa Farmhouse 1885: Mexican Style Potatoes with Chorizo
• Red or Green: Spicy Sweet Potato Gratin
• The Heritage Cook: Irish Eggs Benedict with Basil Hollandaise (GF) (You are HERE)
• Elephants and the Coconut Trees: Crispy Pan-Fried Potatoes
• Swing Eats: Healthier Twice Baked Potato Skins
• Taste with the Eyes: Baked Sweet Potato, Salted Caramel Puffed Rice Noodle Topping
• The Wimpy Vegetarian: Spiralized Sweet Potatoes and Apples in Browned Butter

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