Hash browns with eggs and light hollandaise

Name: Hash browns with eggs and light hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 5 min
Yield: Serves 6

Prep

10 min

Cook

30 min

Serves

Skill

Vegetarian

Hash browns with eggs and light hollandaise

Prep

10 min

Cook

30 min

Serves

Skill

Breakfast Soy Milk So Good Low in Fat Low in Sugar Low in Sodium

The perfect way to spoil someone with breakfast in bed on their special day.

Ingredients

Hash brown:

500g potatoes
1/4 cup So Good Regular soy milk
olive oil spray
50g rocket or baby spinach
6 poached eggs

Hollandaise:

1/2 tbs cornflour
1/3 cup So Good Regular soy milk
1 tsp margarine
1 tbs lemon juice
1/2 tsp dijon mustard
1 egg yolk

Nutrition per serving

Weight, measurement and temperature conversions

604 kJ

energy kj

9 g

protein

2 g

saturated fat

2 g

dietary fibre

11 g

carbohydrate

2 g

sugars

102 mg

sodium

Method

Place potatoes in a medium saucepan of boiling water and cook for 15 minutes. Drain then mash. Stir in milk and leave to cool for 5 minutes.
Hollandaise: Place cornflour and So Good Regular in a small saucepan and cook over low heat, whisking continuously. Stir in margarine, then slowly add lemon juice and mustard. Reduce heat to low and whisk in egg yolk until smooth.
Shape potato into 6 patties. Spray a non-stick frypan with oil. Heat, add patties and cook over medium heat until golden.
Place a hash brown on each plate. Top with some rocket, an egg and sauce to serve.