×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Vegetable Eggs Benedict with Grilled Potato Toast

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: BoiledGrilled

Dish

Breakfast/BrunchMain Dish

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 6

Ingredients

+

Garlic Creamed Leeks

  • 1.5 pounds (680g) Leeks, trimmed, cleaned and cut into 1-inch strips
  • 3 ounces (85g) Butter, unsalted
  • 2 each (10g) Garlic Cloves, sliced
  • 1.5 teaspoons (2g) Kosher Salt
  • ½ teaspoon (~1g) Ground White Pepper
  • 1 cup (240ml) Heavy Cream
  • 1 tablespoon (3g) Fresh Chives, chopped
+

Rainbow Chard

  • 2 pounds (907g) Rainbow Chard, stems and leaves separated, chopped into ½ inch pieces.
  • 1 tablespoon (15ml) Olive Oil
  • 2 teaspoons (2g) Kosher Salt
+

Corn Puree

  • 8 ounces (226g) Sweet Corn Kernels
  • ½ cup (120ml) Half & Half
  • 1 teaspoon (~1) Kosher Salt
  • 2 teaspoons (4g) Freshly Ground Black Pepper
+

Asparagus

  • ¾ pound (340g) Asparagus, trimmed, and 1-1/2 inch pieces
  • 2 quarts (1.9L) Water
  • 1 tablespoon (3g) Kosher Salt
  • ½ tablespoon (7ml) Olive Oil
+

Potato Toast

  • 2 pounds (907g) Large Russet Potatoes, sliced into planks lengthwise (about ½ inch thick)
  • 2 tablespoons (30ml) Olive Oil
  • 1 teaspoon (2g) Kosher Salt
+

Poached Eggs

  • 6 cups (1.4 L) Water
  • 3 tablespoons (45ml) Vinegar
  • 6 each Large Eggs

Preparation

Garlic Creamed Leeks Preparation

  1. Wash and rinse the leeks in a clean sink full of cold water. The sand and dirt with fall to the bottom and the leeks will float.
  2. Heat a large heavy-bottomed pan over medium heat. Add the butter and melt until it coats the bottom of the pan. Add the leeks, garlic, salt, and pepper. Cook until the leeks are soft and translucent, making sure you are stirring frequently to prevent the leeks from caramelizing. Add the heavy cream and reduce until the mixture is slightly thickened. Remove from the heat and stir in the chives. Keep warm.

Rainbow Chard Preparation

  1. Begin by cutting the colorful ribs of the leaves from the dark leafy greens, dice the ribs into ½ inch pieces, and cut the leaves into about 1-inch shreds (it doesn’t matter too much as these will wilt), hold these separate as you will cook them in stages.
  2. In a large sauté pan, heat the olive oil over medium-high heat. Add the diced ribs of the chard and cook for about 2-3 minutes, add the dark green leaves and cook for about 30 seconds to a minute (or just until wilted. Season with the salt and set aside.

Corn Puree Preparation

  1. Combine the corn, half & half, salt, and pepper in a blender and puree until smooth. Pour the puree into a medium saucepan and cook over medium heat until the mixture is slightly thickened. Hold warm. *if you would like to make this plant-based, simply sub out the half and half for vegetable stock or and non-dairy alternative*

 

Asparagus Preparation

  1. Trim the asparagus and bring the water to a rolling boil. Add the salt to the water and add in the asparagus. Cook the asparagus for about 30-45 seconds and remove from the boiling water.
  2. Immediately put the cooked asparagus into some ice water, this will stop the cooking process and retain the green color of the vegetables. Remove the asparagus from the water and set aside until ready to use.

Potato Toasts Preparation

  1. Heat a grill to high heat (this can also be done on a grill pan or even under a broiler). Brush the potato slices with the oil and season with salt.
  2. Place the potatoes on the grill and cook for about 4-5 minutes per side or until there are nice grill marks and the potato is tender.

Poached Egg Preparation

  1. Bring the water to a simmer in a medium-sized pot. Add the vinegar, and gently stir in one direction with a spoon. Remove the spoon and immediately add the egg, the water creates a gentle vortex that will help with the eggs shape.
  2. Cook the egg in the barely simmering water for about 3 minutes or until the whites are firm and the yolk is soft. *You could serve this right away, however, if cooking for a large group the eggs can be held in cold water for up to 2 hours in the water.
  3. To reheat the eggs if using this method, just dip them in some hot water for about thirty seconds to a minute. Drain the eggs gently on some paper towel, before using them on the dish.

To Plate

  1. Gently warm the asparagus and the chard. Arrange some of the creamed leeks in the bottom of a serving dish. Arrange the grilled potato plank on top followed by some of the rainbow chard. Next, the egg gets nestled on top. Garnish the dish with the warmed asparagus and chard. Then finally spoon some of the corn puree over the eggs and garnish with chives or fresh herbs if desired.

Notes

  • To make this dish for delivery or to-go restaurant customers sub out scrambled eggs for the poached eggs.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

610

Fat

34g

Sodium

520mg

Cholesterol

250mg

Vitamin C

54mg

Carbohydrates

64g

Fiber

6g

Protein

19g

Potassium

1124mg

Sugar

12g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up