Restaurants›Cardero's Restaurant›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Cardero's Restaurant
Time30m
Serves2

back bacon, rosemary hash browns, hollandaise sauce

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Ingredients

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Eggs Benedict

Hollandaise Sauce

Method

Preparation of Rosemary Hash Browns

1

Cook Potatoes

Grate the potatoes and soak them in cold water for about 10 minutes. Drain and dry them thoroughly.

2

Cook Hash Browns

In a skillet, melt butter over medium heat. Add the grated potatoes, rosemary, salt, and pepper. Press down with a spatula and cook until golden brown, about 5-7 minutes on each side.

Cooking Eggs and Bacon

3

Cook Bacon

In a separate skillet, cook the back bacon over medium heat until crispy. Keep warm.

4

Poach Eggs

In a pot, bring water and vinegar to a simmer. Crack eggs into a 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.

Making Hollandaise Sauce

5

Prepare Sauce

In a double boiler, whisk together egg yolks and lemon juice until thickened. Gradually whisk in melted butter until the sauce is smooth. Season with salt and cayenne pepper.

Assembling Eggs Benedict

6

Assemble Dish

Toast the English muffins. Place a slice of bacon on each muffin half, top with a poached egg, and drizzle with hollandaise sauce. Serve with rosemary hash browns on the side.