Classic Benny Full Size Recipe
toasted english muffin, hollandaise, hash browns, market greens with your choice of back bacon or smoked salmon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Eggs Benedict
For the Hash Browns
Method
Prepare the Hash Browns
- 1
Cook the Potatoes
Grate the potatoes and rinse them in cold water to remove excess starch. Drain well and pat dry with a kitchen towel.
- 2
Sauté the Onions
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- 3
Prepare the Eggs Benedict
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack eggs into a small bowl one at a time and gently slide them into the water. Cook for about 3-4 minutes until the whites are set but yolks are still runny.
- 5
Toast the English Muffins
While the eggs are poaching, toast the English muffins until golden brown.
- 6
Assemble the Benny
Place a slice of back bacon or smoked salmon on each toasted muffin half. Top with a poached egg, then drizzle generously with hollandaise sauce. Serve alongside hash browns and market greens.
