Classic Benedict Recipe

Directions for Classic Benedict

1. 1

   Prepare the Breakfast Potatoes

   Wash and dice the breakfast potatoes. Boil them until tender, then drain and sauté in a pan with butter until golden brown. Season with salt and pepper to taste.

2. 2

   Poach the Eggs

   Fill a pot with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

3. 3

   Toast the English Muffins

   Split the English muffins in half and toast them until golden brown.

4. 4

   Assemble the Classic Benedict

   Place a slice of country ham on each toasted English muffin half. Top with a poached egg and drizzle with hollandaise sauce. Serve with the sautéed breakfast potatoes on the side.