Irish Benny Recipe
Irish bacon, poached egg, Hollandaise on English muffin, served with breakfast potatoes
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Ingredients
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Irish Benny Components
Breakfast Potatoes
Method
Prepare the Breakfast Potatoes
- 1
- 2
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 crispy, stirring halfway through the cooking time.
- 3
Garnish
Once cooked, remove the potatoes from the oven and sprinkle with fresh parsley before serving.
Prepare the Irish Benny
- 4
- 5
Poach the Eggs
In a medium saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes for soft yolks, then remove with a slotted spoon and drain on paper towels.
- 6
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 7
Assemble the Irish Benny
On each toasted English muffin half, layer a slice of crispy Irish bacon, followed by a poached egg. Generously drizzle with Hollandaise sauce before serving.