Old School Benedict Recipe
Toasted English muffin, poached eggs, bacon, home fries, hollandaise
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Ingredients
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English Muffin
Poached Eggs
Bacon
Home Fries
Hollandaise Sauce
Method
Preparing Home Fries
- 1
Cook the Potatoes
Wash and peel the potatoes. Cut them into small cubes. In a large skillet, heat the olive oil over medium heat. Add the potatoes and season with salt, black pepper, and paprika. Cook for about 15-20 minutes, stirring occasionally, until they are golden brown and crispy.
Cooking Bacon
- 2
Fry the Bacon
In a separate skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove and place on paper towels to drain excess grease.
Poaching Eggs
- 3
Prepare Water for Poaching
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 4
Poach the Eggs
Crack each egg into a small bowl. Gently stir the water to create a vortex and carefully slide the eggs into the center one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
Making Hollandaise Sauce
- 5
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper.
Assembling the Benedict
- 6
Toast the English Muffins
While everything is cooking, slice the English muffins in half and toast them. Spread butter on each half after toasting.
- 7
Plate the Dish
On each toasted muffin half, layer the crispy bacon, followed by the poached egg. Drizzle generously with hollandaise sauce. Serve alongside the crispy home fries.