Hash Cake Eggs Benedict with Balsamic Glaze

These hash cakes act as the base for these perfectly poached eggs, fresh hollandaise sauce and balsamic glaze. The sweetness of the glaze helps balance out the saltiness of the cakes and bitterness of the arugula. Who needs to go out for brunch when you can make this in under 30 minutes!

Step: 1

Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.

Step: 2

Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.

Step: 3

Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.

Step: 4

Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.

Step: 5

Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.

Step: 6

To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

Per Serving: 429 calories; protein 14.9g; carbohydrates 22.6g; fat 32.5g; cholesterol 376.6mg; sodium 434.1mg.

Eating best breakfast to continue the day had become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your digestive system and helps keep you feel full longer, and less likely grab a side food out of the street food before lunchtime.

Make fruit a morning habit is easy . Simply put the sweetness in your fridge next to the milk or on the bench next to your grain bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.

Give your body a bit of sugar in the morning is good to kick-start your metabolism for the 24 hours and fuel to your brain, which, incidentally, requires a continue supply of sugar in the form of process glucose, counting at to around 120g daily. There is also substantial evidence to support the idea that a diet high in fiber can reduce your risk of a count of of cancers. And of course, you well-being from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.