Eggs Benedict Recipe

Prepare Poaching Water

In a large saucepan, bring water and vinegar to a gentle simmer.

Poach the Eggs

Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Melt Butter

In a small saucepan, melt the butter over low heat. Remove from heat and let cool slightly.

Whisk Egg Yolks

In a medium bowl, whisk together egg yolks and lemon juice until pale and thick.

Combine

Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and smooth. Season with salt and cayenne pepper.

Prepare Potatoes

Grate the potatoes and squeeze out excess moisture.

Cook Potatoes

In a skillet, heat butter over medium heat. Add grated potatoes, season with salt and pepper, and cook until golden brown and crispy on both sides, about 5-7 minutes per side.

Toast Muffins

Toast the English muffins until golden brown.

Assemble

Place the toasted muffins on plates, top with crispy rösti, then add poached eggs, and drizzle with hollandaise sauce. Garnish with fresh parsley.