Brunch

Saturday on The Kitchen each chef made a brunch menu. Geoffrey Zakarian made a very fancy eggs Benedict and Katie Lee Biegel made a country style eggs Benedict.  So this morning I picked what I wanted from each and it was good.  i would have liked more eggs, but I didn’t realize the usual backup in the garage was not there.  

Ingredients:

1/2 bag of hash brown potatoes, made according to instructions on the package. 

1 avocado

2 slices of smoked salmon

2 eggs

White gravy made with:

2 C whole milk

3 T Wonder flour

1 t salt

1/2 t pepper

1 T canola oil

Directions:  

1. Cook the hash browns according to package directions.  jim did this while I made the white gravy.  With 2 skillets in use, I pulled my cast iron skillet to fry the 2 eggs.  Katie also had her hash browns and egg on a biscuit with sausage gravy.  I made plain white gravy as I took from Geoffrey the smoked salmon and avocado. 
2. I fried the eggs but didn’t turn them over.  So on each plate I first put the hash browns. Actually didn’t need as much as I made, but they have been in the freezer for a while.  Then the slices of avocado topped with the egg.  Then covered with gravy.  

I couldn’t finish mine.  But never fear Jim is here.