Eggs Benedict Recipe
house English muffin, two poached eggs, shaved country ham, pimento cheese & hollandaise with a simple green salad & crispy breakfast potatoes
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Ingredients
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Eggs Benedict
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks and lemon juice. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt and white pepper. Keep warm.
- 2
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 water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Prepare the English Muffins
Toast the English muffins until golden brown. Spread a layer of pimento cheese on each half.
- 4
Assemble the Eggs Benedict
On each toasted muffin half, layer with a slice of country ham and a poached egg. Drizzle with hollandaise sauce.
- 5
- 6
Cook the Breakfast Potatoes
Boil or fry breakfast potatoes until crispy and golden brown. Season with salt and pepper to taste.
- 7
