Eggs Benedict Recipe

Directions for Eggs Benedict

1. 1

   Prepare the Hollandaise Sauce

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

2. 2

   Poach the Eggs

   In a large pot, bring water to a gentle simmer and add salt. Crack eggs into individual ramekins and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon.

3. 3

   Toast the English Muffins

   Slice the English muffins in half and toast them until golden brown.

4. 4

   Cook the Breakfast Potatoes

   Heat olive oil in a skillet over medium heat. Add diced breakfast potatoes and cook until golden brown and tender, about 10 minutes. Season with salt and pepper.

5. 5

   Assemble the Dish

   On each toasted English muffin half, layer with a slice of Fra’Mani ham, a poached egg, and drizzle with the Hollandaise sauce. Serve with breakfast potatoes on the side.