Eggs Benedict Recipe
Hot buttered English muffins, Canadian-style bacon, and poached eggs topped with hollandaise sauce. Served with hash browns.
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Ingredients
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Eggs Benedict
Hash Browns
Method
Eggs Benedict
- 1
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Slice the English muffins in half and toast until golden brown. Spread a little butter on each half.
- 4
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for 2-3 minutes on each side until heated through and slightly crispy.
- 5
Hash Browns
- 6
Prepare the Potatoes
Peel the potatoes and grate them using a box grater or food processor. Rinse the grated potatoes under cold water and drain well to remove excess starch.
- 7
Cook the Hash Browns
In a large skillet, heat olive oil over medium-high heat. Add finely chopped onion and sauté until translucent. Add the grated potatoes, season with salt and pepper, and press down to form a flat layer. Cook for about 5-7 minutes until golden brown, then flip and cook the other side until crispy.
