C&l Eggs Benedict Recipe

Preparation Steps

1. 1

   Prepare the Crispy Potatoes

   Preheat your oven to 200°C (400°F). Cut the potatoes into small cubes, toss them in olive oil, salt, and pepper. Spread them on a baking sheet and bake for about 25-30 minutes until golden and crispy, stirring halfway through.

2. 2

   Make the Hollandaise Sauce

   In a heatproof bowl, melt the butter. In another bowl, whisk together the egg yolks, lemon juice, cayenne pepper, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler). Continue whisking while slowly adding the melted butter until the sauce thickens. Adjust seasoning if necessary.

3. 3

   Cook the Eggs

   Bring a pot of water to a gentle simmer. Crack the eggs into small bowls, then gently slide them into the simmering water. Poach for about 3-4 minutes for soft yolks or longer if desired. Remove with a slotted spoon and set aside.

4. 4

   Grill the Capicola and Toast

   In a skillet, lightly grill the capicola ham until warmed through. In the same skillet, toast the Texas bread until golden brown on both sides.

5. 5

   Assemble the Eggs Benedict

   On each slice of Texas toast, layer the grilled capicola, a poached egg, and drizzle with hollandaise sauce. Serve with crispy potatoes on the side, garnished with fresh parsley if desired.