Traditional Eggs Benedict Recipe
two poached eggs, canadian bacon on an english muffin topped with hollandaise sauce; served with breakfast potatoes
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Ingredients
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Eggs Benedict
Breakfast Potatoes
Method
Breakfast Potatoes
- 1
Prepare the Potatoes
Wash and dice the potatoes into small cubes. In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- 2
Cook the Potatoes
Spread the seasoned potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for about 25-30 minutes or until golden and crispy, stirring halfway through.
Eggs Benedict
- 3
Poach the Eggs
Fill a large saucepan with water and add vinegar and salt. Bring to a simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Prepare the Hollandaise Sauce
In a heatproof bowl over simmering water, whisk together egg yolks and lemon juice until pale. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt and pepper.
- 5
Assemble the Eggs Benedict
Toast the English muffins and place a slice of Canadian bacon on each half. Top with a poached egg and generous spoonful of hollandaise sauce.
