Eggs Benedict Served On English Muffin, With Ham Or Smoked Salmon Dauphinois Gratin Recipe
Indulge in our classic Eggs Benedict, featuring perfectly poached eggs nestled atop a toasted English muffin, layered with your choice of savory, thinly sliced ham or rich, smoky salmon. Each bite is drizzled with velvety hollandaise sauce, creating a luxurious contrast to the buttery muffin. Accompanied by a side of creamy Dauphinois gratin, this dish is a delightful celebration of flavors and textures that will elevate your brunch experience to new heights.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs Benedict
Dauphinois Gratin
Method
Eggs Benedict
Prepare the Poached Eggs
Fill a large pot with water and bring it to a gentle simmer. Add the white vinegar. Crack the eggs into individual small bowls. Create a whirlpool in the water and gently slide the eggs into the center. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
Dauphinois Gratin
Prepare the Cream Mixture
In a saucepan, heat the heavy cream with minced garlic until just warmed. Pour the cream mixture over the potatoes, ensuring even coverage.