Chef Amanda from the Dunlop Street Diner is known for making the best breakfast dishes in the City. In fact, she’s currently the winner of the Top Cheflicious competition!
For Easter she made us a fantastic twist on Eggs Benedict using scalloped potatoes instead of the english muffin. It was sooooo good! She’s sharing her recipe with you!
Easter Eggs Benedict
Using scalloped potatoes instead of an english muffin, this is the perfect meal for Easter Brunch or using leftovers the next day!
Amanda's Scalloped Potatoes
- 7 Yukon potatoes, sliced thin on the mandolin
- 1 Large White Onion, shaved on the mandolin
- salt and pepper
- 1.5 Litres 10% cream
- 1 bunch fresh thyme picked and fine chopped
- 1 Litre white cheddar grated
- .5 Litre Swiss or emmenthal cheese
- 6 egg yolks (no whites)
- 1 Lbs clarified butter
- .5 cup lemon juice
Shave potatoes and onions and layer in a casserole dish with the potatoes over lapping.
Season each layer with salt, pepper, thyme, cheddar cheese and the Swiss.
Repeat these steps until your potatoes are three to four inches high.
Cover with the cream and bake at 350 for 2.5 hours.
Remove tinfoil for the last half hour. Potatoes are done when a fork slides through them easily.
On a double boiler vigorously whisk your egg yolks until thick and creamy, careful not to scramble your eggs.
Slowly whisk in your clarified butter until a sauce like consistency is achieved, add a splash of lemon juice and salt to taste.
Assemble Eggs Benedict
Poach a number of eggs on the stove, using a bit of vinegar in the water. About 2 minutes for medium runny eggs
Warm your ham in the oven or in a pan.
Place a square of scalloped potatoes on a plate, layer with ham, poached eggs and top with hollandaise sauce.