Eggs Benedict Recipe

Eggs Benedict Directions

1. 1

   Prepare the Hash Browns

   In a skillet over medium heat, add a little butter and heat the hash browns until they are crispy and golden brown, about 10-15 minutes. Season with salt and pepper to taste.

2. 2

   Poach the Eggs

   In a large pot, bring water to a simmer and add the white vinegar. Crack the eggs into small bowls. Gently slide the eggs into the simmering water and poach for 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

3. 3

   Cook the Canadian Bacon

   In a separate skillet, cook the Canadian bacon over medium heat until heated through and slightly crispy, about 3-4 minutes per side.

4. 4

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until smooth and creamy. Season with salt and pepper to taste.

5. 5

   Assemble the Eggs Benedict

   Split the English muffins in half and toast them. Place a slice of Canadian bacon on each muffin half, top with a poached egg, and drizzle with hollandaise sauce. Serve with crispy hash browns on the side.