Eggs Benedict Recipe
Served on English muffin with two poached eggs, covered with Hollandaise sauce and our famous delly potatoes.
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Ingredients
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Eggs Benedict
Delly Potatoes
Method
Eggs Benedict
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer. Add white vinegar and a pinch of salt. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain on paper towels.
- 3
Delly Potatoes
- 4
Prepare the Potatoes
Wash the baby potatoes and cut them in half. In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, and salt until evenly coated.
- 5
Bake the Potatoes
Preheat your oven to 200°C (400°F). Spread the seasoned potatoes on a baking sheet in a single layer. Bake for 25-30 minutes, or until golden and crispy, shaking the pan halfway through for even cooking.
- 6