Classic Benedict Recipe
Canadian bacon, poached eggs, English muffin, hollandaise, breakfast potatoes
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Ingredients
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Breakfast Potatoes
Poached Eggs
Hollandaise Sauce
Assembly
Method
Breakfast Potatoes
- 1
- 2
Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add the cooled potatoes, garlic powder, paprika, salt, and pepper. Sauté until golden brown and crispy, about 15-20 minutes, stirring occasionally.
Poached Eggs
- 3
Heat Water
Fill a medium pot with water and bring it to a gentle simmer. Add the white vinegar to the water.
- 4
Poach the Eggs
Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place on a paper towel.
Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let cool slightly.
- 6
- 7
Combine Butter and Yolks
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to emulsify. Season with salt and cayenne pepper to taste.
Assembly
- 8
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 9
Assemble the Benedict
Place a slice of Canadian bacon on top of each toasted English muffin half, add a poached egg on top of the bacon, and drizzle generously with hollandaise sauce. Garnish with chopped fresh parsley.
- 10
Serve
Serve the classic Benedict immediately with the breakfast potatoes on the side.
