Eggs Benedict recipe served on a plate, by Pekin the Chef
Jul 17 2026
Restaurants›Mimi's Cafe›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Mimi's Cafe
Time45m
Serves2

Hickory-smoked ham and poached eggs topped with hollandaise sauce on a grilled english muffin. Served with a side of roasted potatoes.

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Ingredients

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Main Ingredients

For Roasted Potatoes

Method

Preparation of Roasted Potatoes

  1. 1

    Roast the Potatoes

    Preheat the oven to 425°F (220°C). Wash and chop the potatoes into bite-sized pieces. Toss them in olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes or until golden and crispy.

Preparation of Eggs Benedict

  1. 2

    Make the Hollandaise Sauce

    In a saucepan, melt the butter over low heat. In a separate bowl, whisk the egg yolks with lemon juice and salt. Gradually add the melted butter into the egg mixture while whisking continuously until thickened. Season with black pepper and set aside.

  2. 3

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set, and yolks are still runny. Remove with a slotted spoon.

  3. 4

    Assemble the Eggs Benedict

    Toast the English muffins and place a slice of ham on each half. Top with a poached egg, and drizzle with hollandaise sauce. Serve immediately with a side of roasted potatoes.

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