Eggs Benedict Recipe
Two poached eggs & hollandaise on toasted English muffin. Served with brunch potatoes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poached Eggs
Hollandaise Sauce
English Muffins
Brunch Potatoes
Method
Poached Eggs
- 1
Prepare the poaching water
In a medium saucepan, bring 6 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to help the egg whites set.
- 2
Poach the eggs
Crack each egg into a small bowl or ramekin. Carefully slide the eggs into the simmering water one at a time. Cook for 3–4 minutes, until the whites are set and the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.
Hollandaise Sauce
- 3
Melt the butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until fully melted. Keep warm but do not boil.
- 4
Blend the sauce
In a blender, combine 3 egg yolks, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of cayenne pepper. Blend on medium speed for 15 seconds.
- 5
Emulsify the butter
With the blender running on low speed, slowly drizzle in the melted butter in a thin stream until the sauce thickens and becomes smooth. Taste and adjust seasoning if needed. Keep warm.
English Muffins
- 6
Toast the muffins
Split the English muffins in half and toast them until golden brown. Lightly butter each toasted half with about 1 tablespoon of butter total.
Brunch Potatoes
- 7
Prepare the potatoes
Preheat oven to 425°F (220°C). Wash and dice the Yukon gold potatoes into 1/2-inch cubes.
- 8
Season the potatoes
In a large bowl, toss the potato cubes with 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- 9
Roast the potatoes
Spread the potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy. Garnish with chopped fresh parsley if desired.
Assembly
- 10
- 11
Serve with brunch potatoes
Divide the roasted brunch potatoes among the plates and serve immediately while everything is warm.
