#7 Eggs Benedict Recipe
Poached Eggs and Ham on English Muffin with Hollandaise Sauce And Hashbrowns. Sub salmon, crab or lobster $3.00
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Ingredients
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Eggs Benedict
Hashbrowns
Method
Eggs Benedict
- 1
Poach the Eggs
Fill a saucepan with water and add 1 tsp of salt. Bring the water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 2
Prepare the English Muffins
Toast the English muffins until golden brown. Place one slice of ham on each half of the muffin.
- 3
Assemble the Eggs Benedict
Place a poached egg on each slice of ham atop the English muffin. Drizzle with Hollandaise sauce and sprinkle with black pepper and paprika.
Hashbrowns
- 4
Prepare the Potatoes
Peel the potatoes and grate them using a box grater. Rinse the grated potatoes in cold water and drain thoroughly to remove excess starch. Squeeze out any remaining moisture using a clean kitchen towel.
- 5