Benedicts Recipe

Preparation Directions

1. 1

   Prepare the Hash Browns

   Start by grating the potatoes and rinsing them under cold water. Squeeze out excess moisture and season with salt and pepper. In a skillet, heat some oil over medium heat, add the grated potatoes, and cook until golden brown and crispy on both sides. Set aside.

2. 2

   Cook the Canadian Bacon

   In the same skillet, add the Canadian bacon and cook until heated through and slightly crispy. Remove and set aside.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

4. 4

   Toast the English Muffins

   While the eggs are poaching, split and toast the English muffins until golden brown.

5. 5

   Assemble the Benedicts

   On each toasted muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle with Hollandaise sauce. Garnish with fresh parsley.

6. 6

   Serve

   Serve the Benedicts with crispy hash browns on the side. Enjoy your meal!