Sep 06 2026
Restaurants›Finn's Cafe›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Finn's Cafe
Time45m
Serves2

Two poached eggs and Canadian bacon served on toasted English muffins with Finn's Hollandaise sauce and hash browns.

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Ingredients

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Eggs & Assembly

Finn's Hollandaise Sauce

Hash Browns

Method

Hash Browns

  1. 1

    Prepare potatoes

    Peel and grate the russet potato using the large holes of a box grater. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (at least 1–2 minutes of firm wringing). This ensures crisp hash browns.

  2. 2

    Season

    Transfer the drained potato to a bowl. Add grated onion, 0.5 tsp salt and 0.25 tsp black pepper. Toss to combine.

  3. 3

    Cook

    Heat 2 tbs vegetable oil and 1 tbs unsalted butter in a 10-inch nonstick or cast-iron skillet over medium-high heat until shimmering. Add the potato mixture and press into an even 7–8 inch round. Cook without disturbing for 5–7 minutes until the bottom is golden brown and crisp. Flip using a large spatula (or cut into wedges and flip) and cook another 4–5 minutes until golden and cooked through. Transfer to a warm oven (100–110°C / 210–230°F) while you finish the eggs and hollandaise.

Finn's Hollandaise Sauce

  1. 4

    Melt butter

    In a small saucepan, melt 6 tbs unsalted butter over low heat until just melted and hot but not bubbling. Keep warm.

  2. 5

    Whisk yolks

    In a medium heatproof bowl (or the top of a double boiler), whisk together 3 egg yolks, 1 tbs cold water, and 1.5 tbs lemon juice until slightly thickened and pale.

  3. 6

    Cook gently

    Place the bowl over (not touching) a saucepan of barely simmering water. Whisk constantly and gently until the yolk mixture reaches a silky, slightly thickened consistency (about 3–4 minutes).

  4. 7

    Emulsify

    Remove the bowl from heat. Very slowly drizzle in the warm melted butter in a thin steady stream while whisking constantly to emulsify. Continue until all butter is incorporated and sauce is smooth. If sauce gets too thick, whisk in up to 1 tbs warm water to loosen.

  5. 8

    Season

    Whisk in 0.5 tsp salt and 1/8 tsp cayenne pepper. Taste and adjust lemon, salt or cayenne as desired. Keep warm by placing the bowl in a warm (not hot) water bath or covering; hollandaise should be served within 30 minutes.

Eggs & Assembly

  1. 9

    Toast and heat bacon

    Split and toast 2 English muffins until golden. In a skillet over medium heat, cook 4 slices Canadian bacon for 1–2 minutes per side until heated and lightly browned. Brush toasted muffins lightly with 2 tbs melted butter.

  2. 10

    Poach eggs

    Bring a deep skillet or shallow saucepan of water (3–4 inches deep) to a gentle simmer. Add 1 tbs white vinegar to the water. Crack each egg into a small ramekin. Create a gentle whirlpool in the water and slip one egg at a time into the simmering water. Poach eggs for 3–3.5 minutes for runny yolks or 4 minutes for slightly more set yolks. Remove with a slotted spoon and drain on a paper towel briefly.

  3. 11

    Assemble

    Place toasted English muffin halves on plates. Top each half with a slice of Canadian bacon. Gently set one poached egg on each bacon-topped muffin. Spoon 2–3 tbs of Finn's Hollandaise sauce over each egg, allowing some to run down. Sprinkle each serving with a pinch of salt, a little black pepper, and scatter chopped chives on top.

  4. 12

    Serve

    Serve immediately with a portion of hash browns on the side. Enjoy while hollandaise and eggs are warm.

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