Classic Eggs Benedict Recipe
Two Poached Farmer Eggs, Toasted English Muffins, Applewood Smoked Petit Jean Ham, Fresh Homemade Hollandaise Sauce, Herb Roasted Potatoes and Seasonal Fresh Fruit
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Herb Roasted Potatoes
Preheat the oven to 400°F (200°C). Dice the potatoes into small cubes and toss with olive oil, salt, pepper, and fresh herbs. Spread onto a baking sheet and roast for 25-30 minutes until golden and crispy.
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water, whisking constantly until thickened. Gradually add melted butter while whisking until the sauce is smooth. Season with salt and pepper.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
Toast the English Muffins
Split and toast the English muffins until golden brown.