Eggs Benedict Recipe

DRINKS

1. 1

   Prepare potatoes: Rinse and dice russet potatoes into 1/2-inch cubes. Soak in cold water for 10 minutes to remove surface starch, then drain and pat completely dry.

2. 2

   Heat a large skillet with 3 tablespoons vegetable oil over medium-high heat. Drain potatoes again, pat dry, then fry in batches until golden brown and crispy, about 12-15 minutes. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Keep warm.

3. 3

   Toast English muffins until golden and crisp. Split into halves and set aside.

4. 4

   In a separate skillet, lightly brown Canadian bacon slices over medium heat, about 1-2 minutes per side. Remove and reserve on a plate.

5. 5

   Make Hollandaise sauce: In a heatproof bowl set over barely simmering water (or in a blender), whisk 3 egg yolks with 2 tablespoons fresh lemon juice and 2 tablespoons water until slightly thickened. Slowly whisk in melted unsalted butter (1 cup), in a thin steady stream, until sauce is thick and glossy. Stir in 0.25 teaspoon salt and 0.25 teaspoon cayenne pepper. Keep warm.

6. 6

   Poach eggs: In a wide pot, bring water to a gentle simmer and add 2 tablespoons white vinegar. Reduce heat to a gentle simmer, swirl water, and slide in the two eggs one at a time. Poach until whites are set and yolks reach desired firmness, about 3-4 minutes for runny yolks.

7. 7

   Assemble: Place toasted muffin halves on plates. Top each with a slice of Canadian bacon, then a poached egg. Spoon Hollandaise sauce generously over the eggs. Garnish with chopped chives. Serve with crispy home-fried potatoes on the side.