Potato Nest Eggs Benedict
Potato Nest Eggs Benedict
Ingredients
For the Potato Nests
- 4 russet potatoes, medium, about 2 pounds total
- 1 egg white
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for deep frying
For the Creamy Potato Filling
- 2 russet potatoes, medium
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream, warm
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Remaining Components
- 8 strips bacon
- 4 large eggs
- 1 tablespoon white vinegar, for poaching eggs
- 1 cup Hollandaise sauce, prepared or homemade
- 1/2 teaspoon paprika, or chili flakes, for garnish
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly grease four 3-inch ring molds or round cookie cutters.
⏱️ 5 min•🌡️ 400
- 2
For the potato nests: Peel and julienne the 4 russet potatoes into very thin strips. A mandoline with a julienne blade works best. Rinse the julienned potatoes thoroughly under cold water until the water runs clear to remove excess starch. Pat them very dry with paper towels.
⏱️ 10 min
- 3
In a large bowl, combine the dried julienned potatoes with the egg white, cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all potato strips are evenly coated.
⏱️ 5 min
- 4
Divide the seasoned potato mixture evenly among the four greased ring molds on the prepared baking sheet. Press the potatoes firmly into the molds, forming a nest shape with a hollow center. Bake for 15-20 minutes, or until the potato nests are lightly golden and set.
⏱️ 20 min•🌡️ 400
- 5
Carefully remove the pre-baked potato nests from the ring molds. Set aside. (They will be soft but hold their shape.)
⏱️ 2 min
- 6
While the nests are pre-baking, prepare the creamy potato filling: Peel and cut the 2 russet potatoes into 1-inch cubes. Place them in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender.
⏱️ 20 min
- 7
Drain the cooked potatoes thoroughly. Pass them through a fine-mesh sieve or a potato ricer into a clean pot for an extra smooth consistency. Stir in the unsalted butter, warm heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and creamy. Transfer the creamy potato filling to a piping bag.
⏱️ 10 min
- 8
Cook the bacon: In a large skillet over medium heat, cook the 8 strips of bacon until crispy. Transfer to a plate lined with paper towels to drain excess fat.
⏱️ 10 min
- 9
Heat the vegetable oil for deep frying in a deep pot or Dutch oven to 350°F (175°C). Carefully lower the pre-baked potato nests, one or two at a time, into the hot oil. Fry for 3-5 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried nests to a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 10
Poach the eggs: Fill a medium pot with about 3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a separate small bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or until the whites are set. Remove with a slotted spoon and drain on paper towels.
⏱️ 10 min
- 11
Assemble the Potato Nest Eggs Benedict: Place a crispy potato nest on each plate. Pipe the creamy potato filling into the hollow center of each nest. Arrange two strips of crispy bacon on top of the creamy filling.
⏱️ 5 min
- 12
Carefully place a freshly poached egg on top of the bacon. Drizzle generously with Hollandaise sauce. Garnish with a sprinkle of paprika (or chili flakes) and freshly ground black pepper. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Nest Eggs Benedict
Ingredients
For the Potato Nests
- 4 russet potatoes, medium, about 2 pounds total
- 1 egg white
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for deep frying
For the Creamy Potato Filling
- 2 russet potatoes, medium
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream, warm
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Remaining Components
- 8 strips bacon
- 4 large eggs
- 1 tablespoon white vinegar, for poaching eggs
- 1 cup Hollandaise sauce, prepared or homemade
- 1/2 teaspoon paprika, or chili flakes, for garnish
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly grease four 3-inch ring molds or round cookie cutters.
⏱️ 5 min•🌡️ 400 - 2
For the potato nests: Peel and julienne the 4 russet potatoes into very thin strips. A mandoline with a julienne blade works best. Rinse the julienned potatoes thoroughly under cold water until the water runs clear to remove excess starch. Pat them very dry with paper towels.
⏱️ 10 min - 3
In a large bowl, combine the dried julienned potatoes with the egg white, cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all potato strips are evenly coated.
⏱️ 5 min - 4
Divide the seasoned potato mixture evenly among the four greased ring molds on the prepared baking sheet. Press the potatoes firmly into the molds, forming a nest shape with a hollow center. Bake for 15-20 minutes, or until the potato nests are lightly golden and set.
⏱️ 20 min•🌡️ 400 - 5
Carefully remove the pre-baked potato nests from the ring molds. Set aside. (They will be soft but hold their shape.)
⏱️ 2 min - 6
While the nests are pre-baking, prepare the creamy potato filling: Peel and cut the 2 russet potatoes into 1-inch cubes. Place them in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender.
⏱️ 20 min - 7
Drain the cooked potatoes thoroughly. Pass them through a fine-mesh sieve or a potato ricer into a clean pot for an extra smooth consistency. Stir in the unsalted butter, warm heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and creamy. Transfer the creamy potato filling to a piping bag.
⏱️ 10 min - 8
Cook the bacon: In a large skillet over medium heat, cook the 8 strips of bacon until crispy. Transfer to a plate lined with paper towels to drain excess fat.
⏱️ 10 min - 9
Heat the vegetable oil for deep frying in a deep pot or Dutch oven to 350°F (175°C). Carefully lower the pre-baked potato nests, one or two at a time, into the hot oil. Fry for 3-5 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried nests to a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 10
Poach the eggs: Fill a medium pot with about 3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a separate small bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or until the whites are set. Remove with a slotted spoon and drain on paper towels.
⏱️ 10 min - 11
Assemble the Potato Nest Eggs Benedict: Place a crispy potato nest on each plate. Pipe the creamy potato filling into the hollow center of each nest. Arrange two strips of crispy bacon on top of the creamy filling.
⏱️ 5 min - 12
Carefully place a freshly poached egg on top of the bacon. Drizzle generously with Hollandaise sauce. Garnish with a sprinkle of paprika (or chili flakes) and freshly ground black pepper. Serve immediately.
⏱️ 3 min