Eggs Benedict Recipe
served with 2 poached eggs, hollandaise, rösti potatoes
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Ingredients
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Poached Eggs
Hollandaise Sauce
Rösti Potatoes
Assembly
Method
Poached Eggs
- 1
Prepare Poaching Water
In a large saucepan, bring water and vinegar to a gentle simmer.
- 2
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.
Hollandaise Sauce
- 3
Melt Butter
In a small saucepan, melt the butter over low heat. Remove from heat and let cool slightly.
- 4
Whisk Egg Yolks
In a medium bowl, whisk together egg yolks and lemon juice until pale and thick.
- 5
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.
Rösti Potatoes
- 6
Prepare Potatoes
Grate the potatoes and squeeze out excess moisture.
- 7
Assembly
- 8
Toast Muffins
Toast the English muffins until golden brown.
- 9
Assemble
Place the toasted muffins on plates, top with crispy rösti, then add poached eggs, and drizzle with hollandaise sauce. Garnish with fresh parsley.
