Bacon Benedict Recipe
English muffin, grilled thick cut bacon, poached eggs, hollandaise sauce and breakfast potatoes
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Ingredients
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For the Bacon Benedict
For the Hollandaise Sauce
Method
Preparing the Potatoes
- 1
- 2
In a skillet, heat a tablespoon of oil and sauté the cubed potatoes until golden brown and crispy. Season with salt and pepper to taste.
Cooking the Bacon
- 3
In a large skillet, cook the thick cut bacon over medium-high heat until crispy. Drain on paper towels.
Poaching the Eggs
- 4
Bring a pot of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
Making the Hollandaise Sauce
- 5
Whisk Egg Yolks and Lemon Juice
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (bain-marie) and whisk until thickened.
- 6
Gradually whisk in the melted unsalted butter until the sauce is smooth. Season with salt and a pinch of cayenne pepper.
