Eggs Benedict Recipe

Time30m

Serves2

choice of housemade bacon or sausage patty, hollandaise, english muffin, hash browns

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Ingredients

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1
Prepare the Hash Browns
In a skillet, cook hash browns over medium heat until golden brown and crispy on both sides. Season with salt and black pepper to taste. Set aside.
2
Cook the Meat
In the same skillet, cook the housemade bacon or sausage patties until fully cooked and crispy. Remove and keep warm.
3
Poach the Eggs
Fill a saucepan with water, add vinegar, and bring to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks, then remove with a slotted spoon.
4
Toast the English Muffins
Split the English muffins and toast until golden brown.
5
Assemble the Dish
On each toasted English muffin half, layer a piece of bacon or sausage patty, followed by a poached egg. Drizzle generously with hollandaise sauce. Top with chopped chives if desired.
6
Serve
Serve immediately with crispy hash browns on the side.