Jun 04 2026
Restaurants›Okanagan Street Food›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Okanagan Street Food
Time30m
Serves2

two eggs, sautéed potatoes, English muffin, local back bacon, and housemade hollandaise

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Ingredients

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Eggs Benedict

Hollandaise Sauce

Method

Preparation

  1. 1

    Sautéed Potatoes

    Dice the potatoes and sauté them in butter with salt and black pepper until golden brown and tender. Set aside.

  2. 2

    Cook the Back Bacon

    In the same skillet, cook the back bacon until crispy. Remove and keep warm.

  3. 3

    Prepare the Hollandaise Sauce

    In a double boiler, whisk together egg yolks and lemon juice until thick. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth. Season with salt and cayenne pepper. Keep warm.

Assembly

  1. 4

    Poach the Eggs

    Bring water and vinegar to a gentle simmer in a pot. Crack the eggs into the water and poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

  2. 5

    Assemble the Dish

    Toast the English muffins and place a slice of bacon on each half. Top each with a poached egg and drizzle with hollandaise sauce. Serve with sautéed potatoes on the side.

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