Eggs Benedict* Recipe

Preparation Steps

1. 1

   Prepare the Breakfast Potatoes

   Boil the breakfast potatoes in salted water until fork-tender, then drain and let cool slightly. Cut into cubes and sauté in a pan with a little butter over medium heat until crispy and golden brown. Season with salt and pepper.

2. 2

   Toast the English Muffins

   Split the English muffins in half and toast them until golden brown.

3. 3

   Cook the Ham

   In the same pan used for the potatoes, add the ham slices and cook until warmed through and slightly crispy on the edges.

4. 4

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until the sauce is smooth. Season with salt, pepper, and paprika to taste.

5. 5

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for runny yolks or longer to desired doneness. Remove with a slotted spoon.

6. 6

   Assemble the Dish

   On each toasted English muffin half, layer a slice of ham, followed by a poached egg. Drizzle with the smoked hollandaise sauce and serve with the breakfast potatoes on the side.