Eggs Benedict Recipe

Preparation

1. 1

   Prepare the Breakfast Potatoes

   Cut the breakfast potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the potatoes and season with salt and black pepper. Cook for about 15-20 minutes, stirring occasionally, until they are golden brown and crispy. Set aside.

2. 2

   Cook the Canadian Bacon

   In the same skillet, add the Canadian bacon slices and cook over medium heat for about 2-3 minutes on each side, until they are warmed and slightly crispy. Remove and set aside.

3. 3

   Poach the Eggs

   Fill a saucepan with water and bring it to a gentle simmer. Add white vinegar to the simmering water. Crack each egg into a small bowl and gently slide them into the water one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place them on a paper towel to drain.

4. 4

   Toast the English Muffins

   While the eggs are poaching, split the English muffins and toast them until golden brown.

5. 5

   Assemble the Eggs Benedict

   On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Spoon hollandaise sauce generously over the eggs.

6. 6

   Serve

   Serve the Eggs Benedict warm alongside the crispy breakfast potatoes. If desired, add blackened shrimp on top of the eggs for an extra charge.