Eggs Benedict Recipe
Split English muffin topped w/ choice of meat, two eggs basted, topped w/ homemade hollandaise sauce and hashbrowns
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Ingredients
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Muffins and Meat
Eggs
Hollandaise Sauce
Hashbrowns
Method
Preparation of Hashbrowns
- 1
Prepare the Potatoes
Peel and shred the potatoes using a box grater or food processor. Rinse the shredded potatoes in cold water to remove excess starch, then drain and pat dry with a paper towel.
- 2
Cooking the Meat
- 3
Heat the Meat
In a separate skillet, cook the Canadian bacon or ham over medium heat for 2-3 minutes on each side until warmed through. Remove from heat and keep warm.
Poaching the Eggs
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide the eggs into the simmering water. Poach for 3-4 minutes for a soft yolk, or longer to your desired doneness. Remove with a slotted spoon and drain on paper towels.
Making Hollandaise Sauce
- 5
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). Slowly drizzle in melted butter while continuously whisking until the sauce is thickened. Season with cayenne pepper and salt to taste. Remove from heat.
Assembly and Serving
- 6
Assemble the Eggs Benedict
Split the English muffins in half and toast them until golden brown. Place a slice of Canadian bacon or ham on each half. Top with a poached egg and drizzle generously with the hollandaise sauce. Serve alongside the hashbrowns.