Eggs Benedict Recipe

Time30m

Serves2

Duroc ham, hollandaise sauce, English muffin, Breakfast potatoes

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Ingredients

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1
Prepare the Breakfast Potatoes
Wash and dice the breakfast potatoes into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and set aside.
2
Make the Hollandaise Sauce
In a saucepan, melt the butter over low heat. In a separate bowl, whisk the egg yolks, lemon juice, Dijon mustard, and a pinch of salt. Slowly drizzle in the melted butter while whisking until the mixture thickens. Season with cayenne pepper and additional salt to taste. Keep warm.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack the eggs into individual cups and gently slide them into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
5
Assemble the Eggs Benedict
On each toasted muffin half, layer a slice of Duroc ham, a poached egg, and drizzle with hollandaise sauce. Serve with the breakfast potatoes on the side.