Espresso and Lime

Make the parmesan & herb hashbrowns...
0 Preheat your oven to 400 degrees
2 Peel and shred a large russet potato and use paper towels to pat the shreds dry
3 Combine the dried shredded potatoes with 2/3 cup of shredded parmesan, 1 tablespoon of dried herbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper  and 2 tablespoons of olive oil in a large bowl
4 Form 8 evenly sized patties on a greased or non-stick baking sheet and bake in a 400 degree oven for 35-45 minutes or until golden brown
5 Transfer the hashbrowns onto a paper towel lined plate and sprinkle with salt
Make the oven poached eggs...
7 Reduce the ovens temperature to 350 degrees
8 Spray 8 cavities in a standard size cupcake tin with non-stick spray and add a tablespoon of water into each one
9 Carefully crack an egg into the water and sprinkle with salt and black pepper
10 Bake the eggs in a 350 degree oven for 11-14 minutes depending on how set you prefer your yolk
11 Use a slotted spoon to extract the poached eggs from the cupcake tin and transfer them onto a plate
Make the hollandaise sauce...
13 Blend 4 egg yolks with a pinch of salt until creamy
14 Add 1-3 teaspoons of fresh lemon juice (depending on how tangy you prefer your hollandaise to be) and blend for a few more seconds
15 Slowly drizzle 8 tablespoons of melted, hot butter into the egg yolks while blending on medium
16 Transfer the hollandaise into a small dish for serving
Assemble the eggs benedicts...
18 Place 2 hashbrowns onto each plate and top with 2 slices of prosciutto
19 Add 2 poached eggs over the prosciutto and drizzle with hollandaise sauce
20 Garnish with finely chopped parsley and enjoy!