"Please Don't Tell My Rabbi" Eggs Benedict Recipe

Name: "Please Don't Tell My Rabbi" Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large russet potato, grated, squeezed to drain excess liquid; 1/2 white onion, grated; 1 egg, lightly beaten; 1/2 cup all-purpose flour; 1 teaspoon baking powder; Kosher salt and fresh cracked pepper; Vegetable oil; 1 tablespoon olive oil; 8 ounces fresh chorizo; 1 tablespoon butter; 3 eggs; BBQ sauce, for serving

Servings: persons

1 large russet potato, grated, squeezed to drain excess liquid
1/2 white onion, grated
1 egg, lightly beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
Kosher salt and fresh cracked pepper
Vegetable oil
1 tablespoon olive oil
8 ounces fresh chorizo
1 tablespoon butter
3 eggs
BBQ sauce, for serving

1
Preheat the oven to 300 degrees F.
2
Start by making your latkes.
3
In a large bowl, mix together the potatoes, onions and egg.
4
In another bowl, mix together the flour, baking powder and some salt and pepper.
5
Combine both wet and dry.
6
In a heavy-bottomed shallow pot, heat enough vegetable oil to fill the pot one-quarter from the bottom.
7
Once the oil is hot, drop in tablespoon amounts of the potato mixture and flatten with a spatula.
8
Cook until golden brown, about 3 minutes per side.
9
Remove from the oil and season again if necessary.
10
Keep warm.
11
In an oven-safe nonstick saute pan over medium heat, add the olive oil and chorizo.
12
Using a wooden spoon, break the chorizo up and cook until fully cooked through.
13
Remove the chorizo to a bowl.
14
Place the pan back over the heat, add the butter and melt.
15
Cracks the eggs in the hot buttered pan and then transfer the pan to the oven.
16
Bake until the whites are firm.
17
Season with salt and pepper.
18
To assemble, layer first the latke, then top with some chorizo, followed by 1 fried egg.
19
Then finish with your favorite BBQ sauce.
20
Serve immediately!

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large russet potato, grated, squeezed to drain excess liquid, 1/2 white onion, grated, 1 egg, lightly beaten, 1/2 cup all-purpose flour, and more.

Yes, "Please Don't Tell My Rabbi" Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Please Don't Tell My Rabbi" Eggs Benedict

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