Spuds Benedict

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  • Complexity: easy
  • Serves: 6
  • By: Eric (Bo) Woodmansee
Spuds Benedict

Ingredients

  • 2 pounds Washington Russet potatoes
  • 12 thin slices Canadian bacon
  • 1/4 cup butter, melted
  • 2 tablespoons milk
  • 2 egg yolks
  • 3/4 cup shredded Gruyère or Swiss cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon each crushed dried rosemary, sage and thyme leaves
  • 1/2 teaspoon garlic powder Dash pepper
  • HOLLANDAISE SAUCE:
  • 2 tablespoons white vinegar
  • 1 1/2 tablespoons water
  • 1 teaspoon lemon juice
  • 2 egg yolks
  • 1/4 cup butter, melted
  • Salt and pepper to taste
  • 6 eggs
  • 1/4 cup butter
  • BREADING:
  • 1 cup potato flour
  • 3 eggs
  • 3 cups Panko
  • 1/2 cup oil
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