Jul 14 2026
Restaurants›Arthur's Prime Steakhouse›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Arthur's Prime Steakhouse
Time40m
Serves2

skillet potatoes fruit

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Ingredients

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Eggs Benedict

Skillet Potatoes

Fruit

Method

Eggs Benedict

  1. 1

    Prepare the Hollandaise Sauce

    In a saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt until thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth. Remove from heat and set aside.

  2. 2

    Toast the English Muffins

    Slice the English muffins in half and toast them until golden brown.

  3. 3

    Cook the Canadian Bacon

    In a skillet over medium heat, cook the Canadian bacon slices until slightly browned, about 2-3 minutes on each side.

  4. 4

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack the eggs into individual small bowls, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

  5. 5

    Assemble the Eggs Benedict

    On each toasted muffin half, layer a slice of Canadian bacon, followed by a poached egg, and drizzle with Hollandaise sauce. Garnish with chopped parsley.

Skillet Potatoes

  1. 6

    Prepare the Potatoes

    Wash and dice the potatoes into small cubes, leaving the skin on for added texture.

  2. 7

    Cook the Potatoes

    In a skillet, heat the olive oil over medium heat. Add the diced potatoes and season with garlic powder, paprika, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and tender.

Fruit

  1. 8

    Prepare the Fruit

    Wash the mixed berries thoroughly and place them in a serving bowl.

  2. 9

    Drizzle with Honey

    Drizzle honey over the mixed berries and toss gently to combine.

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