Eggs Benedict

Ingredients:
2 Tbsp Olive Oil
1 cup Frozen Hashbrowns
Salt + Pepper
2 Eggs
2 Egg Yolks
1/2 cup Melted Butter
1 tsp Lemon Juice
1 Avocado, sliced
1 pinch of Paprika

Instructions:
In a medium sauce pan on medium heat, add the oil and form the hashbrowns into two rounds. Cook on both sides until golden brown. Remove and place on a paper towel.

In a small pot, bring water to a boil, then reduce to a mild simmer. Using a wooden spoon, stir water rapidly in a circular motion until a vortex forms. Immediately pour an egg from a ramekin into the middle of the vortex and close the pot. Cook around 3 minutes or however long your preference is. Repeat with the other egg.

In a blended, combine the egg yolks and lemon juice and pulse to combine. Turn the blender on medium speed and slowly add the butter until a thick sauce forms. Season with salt and pepper.

To assemble, place a hashbrown round on a place and add 3-4 slices of avocado. Add a poached egg and top with sauce. Add a pinch of paprika and Enjoy!