Breakfast Potato Pancakes with scrambled eggs á la Eggs Benedict
A breakfast dream with a twist: this recipe combines rustic home cooking with the elegant charm of a brunch classic. Perfect for a special breakfast or an indulgent start to the day!
Ingredients
For 3 people:
- 1 pack of Pahmeyer potato pancakes (300 g each)
- 3 slices of cooked ham
- 1 avocado, ripe, cut into slices
- 3 organic eggs, size M
- 1 liter of water
- 3 tbsp white wine vinegar
- 150 ml ready-made hollandaise sauce
- 1 tbsp tomatoes, diced
- 1 tbsp parsley, chopped
Preparation
- Heat the Pahmeyer potato pancakes according to the packet instructions and top with ham and avocado slices.
- For the poached egg, boil the water in a shallow pan and add the vinegar.
- Crack each egg individually into a cup.
- Turn the heat down a little, stir the water quickly with a wooden spoon to create a swirl and carefully slide the egg out of the cup.
- Cook for approx. 3 minutes and use a slotted spoon to place the egg on top of the avocado slices.
- Drizzle with hollandaise sauce and sprinkle with diced tomatoes and parsley.
