Eggs Benedict, The Original Recipe

Preparation Directions

1. 1

   Make the Hollandaise Sauce

   In a double boiler, melt the butter. In a separate bowl, whisk the egg yolks and lemon juice until pale. Gradually add melted butter while whisking vigorously until thickened. Season with salt and pepper.

2. 2

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

3. 3

   Cook the Canadian Bacon

   In a skillet, heat Canadian bacon slices over medium heat until warmed through and slightly crispy.

4. 4

   Prepare the English Muffins

   Toast the English muffins until golden brown.

5. 5

   Make the Home Fries

   Dice the potatoes and onion. In a skillet, heat olive oil over medium heat. Add diced potatoes and onions, season with salt and pepper, and cook until potatoes are crispy and cooked through, about 15-20 minutes.

6. 6

   Assemble the Eggs Benedict

   Place a slice of Canadian bacon on each half of the toasted English muffin. Top with a poached egg and drizzle with hollandaise sauce. Serve with home fries on the side.