Eggs Benedict Recipe
Toasted English muffin topped with Canadian bacon, poached eggs, & a rich hollandaise sauce. Served with crispy potatoes
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Ingredients
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Eggs Benedict
Crispy Potatoes
Method
Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a saucepan, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt over low heat. Gradually whisk in 1 cup of melted butter until the sauce thickens. Remove from heat and keep warm.
- 2
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until warmed through and slightly crispy, about 2-3 minutes per side. Set aside.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide them into the water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and garnish with fresh parsley if desired.
Crispy Potatoes
- 6
Prepare the Potatoes
Wash the baby potatoes and cut them in half. In a large bowl, toss the potatoes with olive oil, salt, and black pepper until evenly coated.
- 7
Roast the Potatoes
Preheat the oven to 425°F (220°C). Spread the seasoned potatoes out on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until golden and crispy.
- 8
Garnish
Once cooked, remove the potatoes from the oven and sprinkle with chopped fresh parsley before serving.
