Classic Benedict Recipe
Toasted english muffin, hickory smoked ham, poached eggs, hollandaise, smoked gouda hash browns
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Ingredients
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For the Classic Benedict
For the Smoked Gouda Hash Browns
Method
For the Classic Benedict
- 1
Prepare the Ingredients
Slice the English muffins in half and toast them until golden brown. In a skillet, lightly heat the hickory smoked ham slices until warmed through.
- 2
Poach the Eggs
Bring a large pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and set on a paper towel.
- 3
Assemble the Benedict
Place a slice of ham on each toasted muffin half, followed by a poached egg. Drizzle the hollandaise sauce generously over the top.
For the Smoked Gouda Hash Browns
- 4
Prep the Potatoes
Peel and grate the russet potatoes. Rinse them in cold water to remove excess starch, then drain and pat dry with paper towels.
- 5
Cook the Hash Browns
In a large skillet, heat the olive oil over medium heat. Add the grated potatoes and finely chopped onion. Season with salt and black pepper. Cook for about 5-7 minutes on one side until golden, then flip and cook for another 5-7 minutes until crispy and cooked through.
- 6
Add the Cheese
Once the hash browns are cooked, sprinkle the smoked Gouda cheese over the top. Cover the skillet for a couple of minutes until the cheese is melted.
