CLASSIC EGGS BENNY Recipe

Cook the Potatoes

Peel and dice the potatoes into small cubes. In a large skillet, heat olive oil over medium heat. Add the potatoes and season with salt and pepper. Cook until golden brown and tender, stirring occasionally, about 15-20 minutes.

Caramelize the Onions

Slice the onion thinly and add it to the skillet with the potatoes during the last 5 minutes of cooking. Stir frequently until the onions are caramelized and soft.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes for soft poached eggs. Remove with a slotted spoon and drain on paper towels.

Assemble the Eggs Benedict

Toast the English muffins and place them on plates. Top each half with the fried potatoes and caramelized onions, then place two poached eggs on top of each muffin half. Drizzle with hollandaise sauce and serve immediately.