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Mediterranean Breakfast Benedict

4 oz. Lamb Weston® Oven Roasted Potato Medley (LW508)

1 oz. deli sliced black forest ham

1 ea. poached egg

1.5 oz. hollandaise sauce

Fresh rosemary to taste, chopped

Dash paprika

  1. Roast Lamb Weston Oven Roasted Medley and season with freshly chopped rosemary. 
  2. Place the potato medley in the middle of the plate and top with slices of black forest ham and poached egg and coat completely with hollandaise sauce.
  3. Sprinkle a dash of paprika on the sauce that covers the very top of the egg for a dramatic finish.
  4. Serve immediately.

Yield

1 portion
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