Taditional Eggs Benedict* Recipe
Toasted english muffin topped with poached eggs and hollandaise sauce. Served with breakfast potatoes.
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Ingredients
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For the Eggs Benedict
For the Breakfast Potatoes
Method
For the Eggs Benedict
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until warmed through and slightly crispy. Place one slice on each half of the toasted English muffin.
- 3
Poach the Eggs
In a large pot, bring water to a gentle simmer. Add a splash of vinegar (optional). 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 firmer yolks. Remove with a slotted spoon and let drain briefly.
- 4
For the Breakfast Potatoes
- 5
Prepare the Potatoes
Wash and scrub the potatoes. Cut them into bite-sized cubes.
- 6
Cook the Potatoes
In a large skillet, heat olive oil over medium-high heat. Add the cubed potatoes, garlic powder, paprika, salt, and pepper. Stir to coat the potatoes evenly.
- 7
Sauté the Potatoes
Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and crisp on the outside and tender on the inside.