Potato Pancakes
Ingredients
Flour
2 Tbsp.
Green onion, finely chopped
2 Tbsp.
Salt & pepper to taste
Oil for pan frying
Directions
- Mix potatoes with egg, flour, green onion, salt, and pepper.
- Heat oil in a skillet over medium heat. Form small patties and fry until golden brown and crispy on both sides (about 3–4 minutes per side).
- Drain on paper towels and keep warm.
Buffalo Chicken
Ingredients
Breaded and fried chicken breasts
2
Buffalo sauce
2-3 Tbsp.
Butter, melted
1 Tbsp.
Directions
- Fry breaded chicken breast until cooked on the inside and crispy on the outside.
- Mix buffalo sauce and melted butter in a bowl.
- Warm gently in a skillet or microwave until heated through.
- Toss cooked chicken in buffalo and butter sauce.
Poached Eggs
Ingredients
Vinegar (for poaching water)
1 Tbsp.
Directions
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl, then gently slide into the water.
- Poach for 3–4 minutes until whites are set but yolks are runny.
- Remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
Ingredients
Lemon juice
1 Tbsp.
Butter, melted
1 Tbsp.
Pinch of cayenne pepper
Directions
- In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until thickened.
- Slowly drizzle in melted butter while whisking constantly.
- Add cayenne and salt to taste. Keep warm.
- Assemble the Benedict. Place a potato pancake on each plate. Top with piece of buffalo chicken. Add a poached egg. Spoon hollandaise sauce generously over the top. Garnish with chives, blue cheese, or a drizzle of extra buffalo sauce.
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