Classic Benedict* Recipe
Thick Cut Canadian Bacon, Soft Poached Eggs, Silky Smooth Hollandaise Sauce & Chives on a Fresh Toasted Artisanal English Muffin. Served with Breakfast Potatoes
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Ingredients
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For the Benedict
For the Hollandaise Sauce
For the Breakfast Potatoes
Method
Preparing the Breakfast Potatoes
- 1
Cook the Potatoes
Preheat the oven to 425°F (220°C). Cut the potatoes into small cubes and toss them with olive oil, paprika, garlic powder, salt, and black pepper. Spread the potatoes on a baking sheet and roast for about 25-30 minutes, or until golden brown and crispy, stirring halfway through.
Making the Hollandaise Sauce
- 2
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Whisk continuously until the mixture thickens. Gradually add the melted butter while whisking until the sauce is smooth. Season with salt and cayenne pepper, then set aside.
Poaching the Eggs and Assembling
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
