California Eggs Benedict Recipe

Cooking Instructions

1. 1

   Prepare the Hash Browns

   In a skillet over medium heat, melt 1 tablespoon of butter. Add the hash browns and cook until golden brown and crispy, about 5-7 minutes per side. Season with salt and pepper. Remove from heat and keep warm.

2. 2

   Cook the Bacon

   In the same skillet, add the bacon slices and cook until crispy, approximately 3-4 minutes per side. Remove from pan and place on paper towels to drain excess fat.

3. 3

   Poach the Eggs

   In a saucepan, bring water to a simmer. Add vinegar. Crack eggs into individual small bowls, then gently slide each egg into the simmering water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

4. 4

   Prepare the English Muffins

   While the eggs are poaching, slice the English muffins in half and toast them until golden brown. Spread the remaining tablespoon of butter on the toasted muffins.

5. 5

   Assemble the California Eggs Benedict

   On each toasted muffin half, layer guacamole, a few slices of tomato, a piece of bacon, and a poached egg. Season with salt and pepper to taste. Top with hash browns on the side.