Classic Eggs Benedict Recipe
2 Poached eggs atop a split english muffin, country ham, and hollandaise sauce. served with home potatoes, hash browns or sliced tomatoes
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Ingredients
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Main Dish
Sides
Method
Preparation of Sides
- 1
- 2
Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add the diced potatoes and chopped onion. Season with salt and black pepper. Cook, stirring occasionally, for about 15-20 minutes or until the potatoes are golden brown and tender.
Preparation of Eggs Benedict
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4
Cook the Ham
In a separate skillet, lightly heat the country ham slices over medium heat until warmed through, about 2-3 minutes per side.
- 5
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach for about 4-5 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
- 6
Assemble the Dish
On each toasted English muffin half, place a slice of warmed country ham. Top with a poached egg and drizzle with hollandaise sauce.