Eggs Benedict Recipe

Time30m

Serves2

Choose 3 of Our Benedicts, served with breakfast potatoes ($4 up charge for Napoleon)

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Ingredients

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1
Prepare the Breakfast Potatoes
In a skillet, cook the breakfast potatoes with salt, pepper, and a little oil over medium heat until golden and crispy, about 15-20 minutes. Set aside.
2
Poach the Eggs
Fill a large pot with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and slide it into the simmering water. Poach the eggs for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
4
Cook the Canadian Bacon
In a skillet, heat the Canadian bacon until warmed through and slightly crispy, about 2-3 minutes per side.
5
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon, then a poached egg. Drizzle with hollandaise sauce and garnish with chives.
6
Serve
Serve immediately with a side of breakfast potatoes.