Max Benedict Recipe
Farm eggs, sauce béarnaise, English muffin, house smoked bacon, potatoes
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Ingredients
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Eggs and Bacon
Sauce Béarnaise
Muffins and Potatoes
Method
Prepare the Potatoes
- 1
Roast the Potatoes
Preheat the oven to 200°C (400°F). Wash and cube the potatoes into bite-sized pieces. In a bowl, toss the potatoes with olive oil, paprika, salt, and black pepper until well coated. Spread the potatoes on a baking sheet and roast for 25-30 minutes or until golden brown and crispy, stirring halfway through.
Cook the Bacon
- 2
Cook the Bacon
In a large skillet over medium heat, cook the house smoked bacon slices until crispy, about 5-7 minutes. Remove from heat and place on a paper towel to drain excess fat.
Make the Sauce Béarnaise
- 3
Prepare the Reduction
In a small saucepan, combine finely chopped shallots, white wine vinegar, and white wine. Simmer over medium heat until reduced to about 2 tablespoons. Strain and set aside.
- 4
Prepare the Sauce
In a heatproof bowl over a pot of simmering water, whisk together the egg yolks and the reduction until thickened. Slowly drizzle in melted unsalted butter while continuously whisking until the sauce is thick and creamy. Stir in chopped fresh tarragon, salt, and black pepper. Keep warm.
Poach the Eggs
- 5
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each farm egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for firmer yolks. Remove with a slotted spoon and drain on a paper towel.
