Restaurants›Mo Jeaux's Bar and Grill›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Mo Jeaux's Bar and Grill
Time45m
Serves2

Poached eggs served on a toasted English muffin, layered with peameal bacon and topped with Hollandaise sauce. Served with breakfast potatoes

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Ingredients

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Eggs Benedict

Breakfast Potatoes

Method

Eggs Benedict

1

Prepare the Ingredients

Toast the English muffins and cook the peameal bacon in a skillet until crispy.

2

Poach the Eggs

Fill a pot with water, add salt and vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until whites are set but yolks are still runny.

3

Assemble the Dish

Place a slice of peameal bacon on each half of the toasted English muffin, gently place a poached egg on top, and drizzle with Hollandaise sauce.

Breakfast Potatoes

4

Prepare the Potatoes

Dice the potatoes into small cubes. In a bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.

5

Cook the Potatoes

Spread the seasoned potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for about 25-30 minutes, or until golden and crispy, flipping halfway through.