Eggs Benedict Recipe
english muffin, two basted eggs, pecan-smoked ham, covered with hollandaise sauce, breakfast potatoes
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Ingredients
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Breakfast Potatoes
Eggs Benedict
Hollandaise Sauce
Method
Breakfast Potatoes
- 1
Prep and Cook the Potatoes
Begin by washing and cubing the Russet potatoes into small uniform pieces.
- 2
- 3
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Eggs Benedict
- 4
Prepare the English Muffins
While the potatoes are roasting, split the English muffins in half and toast them until golden brown.
- 5
Cook the Ham
In a skillet over medium heat, lightly brown the pecan-smoked ham slices on each side, about 2-3 minutes per side. Keep warm.
- 6
- 7
Assemble the Benedict
On each toasted English muffin half, layer a slice of ham, followed by a poached egg. Set aside while you prepare the hollandaise sauce.
Hollandaise Sauce
- 8
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat and let it cool slightly.
- 9
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 10
Combine and Whisk
Gradually drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens. Season with salt and a pinch of cayenne pepper.
- 11