Quinns Benedict Recipe

Inspired by Jack Quinn's Irish Pub and Restaurant

Time40m

Serves2

English muffin, thick rashers, poached eggs, hollandaise sauce, Celtic potatoes.

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Ingredients

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English Muffins

2 pieces English muffins

Thick Rashers

4 slices thick cut bacon or ham

Poached Eggs

2 pieces Eggs

Hollandaise Sauce

3 pieces egg yolks

1 cup Butter

1 tablespoon ReaLemon lemon juice

1 tsp Celtic sea salt

1 pinch Cayenne pepper

Celtic Potatoes

2 cups Potatoes

2 tablespoons Butter

1 tsp Celtic sea salt

1 to taste white, green, and black pepper

Method

Prepare the Potatoes

Boil the Potatoes

Peel and chop the potatoes into small cubes. Boil in salted water until tender, about 15 minutes. Drain and set aside.

Sauté the Potatoes

In a skillet, melt butter over medium heat. Add the boiled potatoes, season with salt and pepper, and sauté until golden brown, about 5-7 minutes.

Cook the Rashers

Cook the Bacon or Ham

In a separate skillet, cook the thick cut bacon or ham over medium heat until crispy, about 4-5 minutes per side. Remove and set aside.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack the eggs into the water one at a time and poach for about 3-4 minutes. Remove with a slotted spoon and set aside.

Make the Hollandaise Sauce

Prepare the Hollandaise

In a bowl, whisk the egg yolks with lemon juice and salt. In a saucepan, melt the butter over low heat. Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until thickened. Add cayenne pepper and adjust seasoning if needed.

Assemble the Dish

Plate the Dish

Toast the English muffins and place them on plates. Top each muffin half with a slice of the crispy bacon or ham, a poached egg, and then drizzle with hollandaise sauce. Serve with the sautéed Celtic potatoes on the side.