- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 665
- Total Fat
- 58 g
- Saturated Fat
- 28 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 329 mg
- Sodium
- 884 mg
This simple mashup is a great way to start the day. The hollandaise is made in a blender and the rest of the dish is cooked in a skillet, making this a time-efficient dish with minimal cleanup.
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 665
- Total Fat
- 58 g
- Saturated Fat
- 28 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 329 mg
- Sodium
- 884 mg
Ingredients
Hash:
Hollandaise:
Fried Eggs:
Directions
- For the hash: Heat the butter and olive oil in a large skillet over medium heat. Add the potatoes and onions. Season with a pinch of salt and pepper and cook until the potatoes are tender, 8 to 10 minutes.
- For the hollandaise: Add the egg yolks and lemon juice to a blender. Pulse to combine. Melt the butter in a small pan over medium heat until it is sizzling. With the blender running on low, slowly stream in the butter, then add the cayenne, salt and pepper and continue blending until the sauce emulsifies and is smooth. Set aside.
- For the fried eggs: Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs, then sprinkle with salt and pepper. Cook to sunny-side up, 4 to 5 minutes.
- For the hash: When the potatoes are cooked, add the ham and diced English muffins to the skillet and toss. Cook, toasting the muffins and heating the ham, 2 to 3 more minutes. Stir in the spinach, then remove from the heat.
- When the spinach has almost wilted, place the fried eggs on top of the skillet and drizzle over some of the hollandaise. Garnish with the parsley and serve with the extra hollandaise on the side.
