Jul 14 2026
RestaurantsFarmhouse at the CrossroadsOld School Benedict Recipe

Old School Benedict Recipe

Time45m
Serves2

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. 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

  1. 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

  1. 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.

  2. 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

  1. 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

  1. 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.

  2. 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.

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