"keeneland" Classic Egg Benedict Recipe
Poached eggs on English muffin with Hollandaise sauce, Canadian bacon, and roasted potatoes.
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Ingredients
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Eggs and Muffins
Canadian Bacon
Hollandaise Sauce
Roasted Potatoes
Method
Roasted Potatoes
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and halve the baby potatoes, then place them in a mixing bowl.
- 2
- 3
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden brown and tender, flipping halfway through.
Eggs and Hollandaise
- 4
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Crack the eggs one by one into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon and drain on paper towels.
- 5
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 6
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and slightly crispy.
- 7
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a saucepan of simmering water (double boiler). Slowly whisk in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper.
Assembly
- 8
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Generously drizzle with Hollandaise sauce.
- 9