Eggs Benedict Recipe

Inspired by Boone's

Time30m

Serves2

hollandaise and hash browns

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.

1
Prepare the Hollandaise Sauce
In a double boiler over simmering water, whisk together egg yolks, lemon juice, and a pinch of salt until the mixture thickens. Gradually drizzle in melted butter while continuing to whisk until fully combined and smooth. Set aside.
2
Cook the Bacon
In a skillet over medium heat, cook the Canadian bacon until browned on both sides, about 3-4 minutes. Remove from heat and set aside.
3
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for 3-4 minutes, until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
4
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.
5
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.

6
Prepare the Potatoes
Peel the potatoes and shred them using a grater. Rinse the shredded potatoes in cold water to remove excess starch. Drain and pat dry with paper towels.
7
Cook the Onion
Finely chop the onion and set aside.
8
Fry the Hash Browns
In a large skillet, melt butter over medium heat. Add the chopped onion and sauté until translucent. Add the shredded potatoes, season with salt and pepper, and press down with a spatula. Cook for about 5-7 minutes, then flip and cook for an additional 5-7 minutes until golden brown and crispy.
9
Serve
Remove from heat and serve alongside Eggs Benedict.