Eggs Benny Recipe

Inspired by Cannon's Cross Pub

Time30m

Serves2

2 poached eggs, ham, English muffin, hollandaise, home fries

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Ingredients

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For the Eggs Benny

4 pieces Eggs

4 slices ham

2 pieces English muffins

1 cup hollandaise sauce

2 tablespoons Butter

1 to taste Celtic sea salt

1 to taste black pepper

For the Home Fries

2 cups Potatoes

2 tablespoons olive oil

1 pieces Onion

1 teaspoon Watkins paprika

1 teaspoon Watkins garlic powder

1 to taste Celtic sea salt

1 to taste black pepper

Method

Prepare the Home Fries

Cook the Potatoes

Dice the potatoes and boil them in salted water until tender, about 10-15 minutes. Drain and set aside.

Sauté the Onions

Heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent.

Combine and Fry

Add the boiled potatoes to the skillet with onions. Season with paprika, garlic powder, salt, and pepper. Cook until crispy, about 10 minutes, stirring occasionally.

Prepare the Eggs Benny

Poach the Eggs

Bring a pot of water to a simmer. Crack each egg into a cup and gently slide it into the water. Poach for 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon.

Toast the English Muffins

Split the English muffins and toast them until golden brown.

Assemble

Place a slice of ham on each half of the toasted muffin. Top with a poached egg and drizzle with hollandaise sauce. Season with salt and pepper.