Eggs Benedict Recipe
Your choice of Classic style or Italian Style Eggs Benedict set atop toasted English muffin and smothered in hollandaise sauce, served with our paisano potatoes.
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Ingredients
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Eggs Benedict
Paisano Potatoes
Method
Eggs Benedict
- 1
Prepare the English Muffins
Toast the English muffins until golden brown. Set aside.
- 2
Cook the Bacon/Prosciutto
In a skillet over medium heat, cook the Canadian bacon or prosciutto until lightly browned and heated through. Set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and drain on paper towels.
- 4
Paisano Potatoes
- 5
Prepare the Potatoes
Wash and peel the potatoes. Cut them into small cubes.
- 6
Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add the cubed potatoes and season with garlic powder, onion powder, paprika, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and tender.
