In the Eck household, celebrations are centered around good food and our oldest’s 20th trip around the sun was no different. We did it up Sunday Brunch-style with a unique take on a breakfast classic – Eggs Benedict.

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Duck Egg Hollandaise

A traditionalist will argue that hand-whisked is the only way to make hollandaise, but a Cuisinart food processor is your best friend both at home and in a professional kitchen! After separating the yolks, whip them with a slow drizzle of clarified butter. We used fresh duck eggs from local farm, PK Pastures which added a creamier texture to our hollandaise (along with more protein, good fats, and nutrients). We finished this already rich sauce with roasted garlic, diced red onion, fresh cracked pepper, and a splash of spicy pickle juice . . . a jar of Hot & Spice Extreme Beans in our case;)

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Mashed Potato Cakes

Have leftover mashed potatoes? Well, mashed potato cakes are a favorite in the Eck Household and a tasty breakfast potato option! Since we were separating yolks for our Hollandaise, we tossed the whites into the mashed potatoes from last night and then thickened the mixture with a bit of Krusteas for a little more ‘cake’ quality. Grill to a golden brown, the potato cakes were the base of our birthday Eggs Benedicts.

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Assemble and Serve

Timing is important so poach your eggs as the potato cakes are finishing their second side. To assemble, plate and top the grilled mashed potato cakes with your choice of protein (chicken-fried steak in our case), the poached eggs and then drizzle with your delicious Duck Hollandaise.

Enjoy!