Irish Benny Recipe
Recipe information
Make Irish Benny in just 45m. Irish bacon, poached egg, Hollandaise on English muffin, served with breakfast potatoes
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Irish Benny Components
Breakfast Potatoes
Prepare the Breakfast Potatoes
1. Cook the Potatoes
Preheat the oven to 400°F (200°C). Wash and dice the potatoes into small cubes. In a bowl, toss the cubed potatoes with olive oil, salt, black pepper, and paprika until evenly coated.
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. Cook the Irish Bacon
In a skillet over medium heat, cook the Irish bacon slices until crispy, about 3-5 minutes per side. Remove from the skillet and set aside.
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.
Local Coupons
No local coupons found for this recipe's ingredients.