Eggs Benedict Recipe

Cooking Directions

1. 1

   Prepare the Bacon

   In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from skillet and let drain on paper towels.

2. 2

   Toast the Cornbread

   While the bacon is cooking, toast the slices of Davis Farm cornbread in a toaster or under the broiler until golden brown.

3. 3

   Cook the Eggs

   Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slip the eggs into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny.

4. 4

   Prepare the Herbed Potatoes

   In a separate skillet, sauté the herbed potatoes over medium heat until golden and tender, about 10-12 minutes. Season with salt and pepper to taste.

5. 5

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice until thick. Melt the butter in a saucepan and gradually whisk it into the yolk mixture until the sauce is smooth. Season with salt and a pinch of cayenne pepper. Keep warm.

6. 6

   Assemble the Eggs Benedict

   On each toasted cornbread slice, layer a slice of crispy bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve with herbed potatoes on the side.