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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Base
Hollandaise Sauce
Hashbrowns
Method
Preparation
- 1
- 2
Cook the Hashbrowns
In a large skillet, heat the olive oil over medium-high heat. Add the grated potatoes and chopped onion, and season with salt and pepper. Cook until golden brown and crispy, about 10-15 minutes, flipping halfway through. Remove from heat and keep warm.
Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, set aside to cool slightly.
- 4
Combine Egg Yolks and Lemon Juice
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
- 5
Cook the Hollandaise Sauce
Place the bowl over a saucepan of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper. Remove from heat and keep warm.
Poaching Eggs
- 6
- 7
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Poach for about 3-4 minutes for runny yolks, or longer if you prefer firmer yolks. Remove with a slotted spoon and drain on paper towels.
Assembly
- 8
Toast the English Muffins
Split and toast the English muffins until golden brown.
- 9
Assemble the Eggs Benedict
On each toasted muffin half, layer a slice of ham or salmon, followed by a poached egg. Drizzle generously with hollandaise sauce and serve alongside the hashbrowns.