Directions

Poach egg in boiling water till desired doneness.

To prepare hollandaise sauce whisk egg yolks and water vigorously in a double boiler. Mixture will thicken in a few minutes. Once thickened remove from heat and stir in lemon. Slowly whisk in butter and salt until combined completely. Hollandaise sauce makes enough for 4-5 eggs benedicts.

Peel and shred potato. Dry potato strands in paper towel and put in a microwave safe bowl. Microwave potato strands for 2 minutes. Melt butter in a medium pan. Form hashbrowns in to patties sprinkle with seasoning salt and fry till brown and crisp.

Brown back bacon in a small pan till lightly browned.

Put back bacon on top of hash brown. Top with poached egg and drizzle with hollandaise.