Eggs Benedict Recipe
Two Poached Eggs, your Choice of Bacon, Sausage, or Ham served on an English Muffin with Hollandaise Sauce, and a side of Home Fries or Grits
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Ingredients
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For the Poached Eggs and English Muffin
For the Protein
For the Hollandaise Sauce
For the Home Fries
Method
For the Home Fries
- 1
Prepare the Potatoes
Wash and peel the potatoes. Cut them into small cubes.
- 2
Cook the Home Fries
In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and chopped onion. Season with salt and paprika. Cook for about 15-20 minutes, stirring occasionally, until golden brown and cooked through.
For the Poached Eggs
- 3
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Cook for 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk. Remove with a slotted spoon and set aside.
For the Hollandaise Sauce
- 4
- 5
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and Dijon mustard.
- 6
Combine the Mixture
Slowly drizzle the melted butter into the egg yolk mixture, whisking continuously until the sauce thickens. Season with salt and cayenne pepper to taste.
Assemble the Dish
- 7
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 8
Layer the Ingredients
Place a slice of bacon on each half of the toasted muffin. Top with a poached egg and drizzle with hollandaise sauce.
- 9
Serve with Home Fries
Serve the Eggs Benedict hot with a side of home fries.