Jul 14 2026
Restaurants›Paradise Falls›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Paradise Falls
Time35m
Serves1

Eggs Benedict Split English muffin, two poached eggs, Canadian bacon, hollandaise, hashbrowns

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Ingredients

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English Muffins & Assembly

Poached Eggs

Hollandaise Sauce

Hashbrowns

Garnish

Method

Hashbrowns

  1. 1

    Prepare and cook

    Peel and grate the russet potato on the coarse side. Place grated potato in a clean kitchen towel or paper towel, squeeze out as much liquid as possible. Transfer to a bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add the grated potato in an even layer and press lightly with a spatula. Cook undisturbed until deep golden and crisp, about 4–5 minutes. Flip in sections and cook another 3–4 minutes until browned and cooked through. Transfer to a plate and keep warm.

Hollandaise Sauce

  1. 2

    Warm butter

    Melt 3 tablespoons unsalted butter in a small saucepan or microwave until fully melted and hot but not browned. Set aside.

  2. 3

    Make egg yolk base

    In a heatproof bowl (or the top of a double boiler) whisk together 2 egg yolks, 1 tsp fresh lemon juice and 1 tsp Dijon mustard until combined.

  3. 4

    Cook gently

    Place the bowl over (not touching) gently simmering water and whisk continuously until the yolks thicken slightly and register about 140–150°F or form a ribbon when lifted with the whisk, 2–3 minutes. Be careful not to overheat or scramble.

  4. 5

    Finish sauce

    Remove from heat. Very slowly drizzle in the hot melted butter while whisking constantly to emulsify. If the sauce becomes too thick, whisk in up to 1 tsp hot water to loosen. Season with 1 tsp salt and 1/4 tsp white pepper or a pinch of cayenne. Keep warm in a bowl set over warm (not hot) water while you poach eggs.

Poached Eggs

  1. 6

    Bring water to simmer

    Fill a medium saucepan with 4 cups water, add 1 tsp white vinegar and 1 tsp fine salt, and bring to a gentle simmer (small bubbles), not a rolling boil.

  2. 7

    Create whirlpool and crack eggs

    Using a spoon, stir the water to create a gentle whirlpool. Crack one egg into a small dish. Swirl the water to center, then gently slide the egg into the center. Repeat with the second egg and another small whirlpool if your pan allows (or poach one at a time).

  3. 8

    Poach

    Poach until the whites are set and the yolks are still soft, about 3–4 minutes for runny yolks. Use a slotted spoon to carefully lift the eggs and transfer to a plate lined with paper towel to drain. Keep warm.

English Muffins & Canadian Bacon

  1. 9

    Toast & brown

    Split 1 English muffin and lightly toast the halves. In a separate skillet over medium heat, melt 1 tbsp unsalted butter and add 2 slices Canadian bacon. Sear each side 1–2 minutes until lightly browned and heated through.

Assembly & Garnish

  1. 10

    Assemble Eggs Benedict

    Place the toasted English muffin halves on plates. Top each half with one slice of browned Canadian bacon, then carefully place a warm poached egg on top. Spoon 2–3 tablespoons of warm hollandaise sauce over each egg. Sprinkle chopped chives over the sauce and serve with lemon wedge alongside. Plate the hashbrowns next to the Eggs Benedict.

  2. 11

    Serve

    Serve immediately while eggs and hollandaise are warm. Provide extra hollandaise, salt and pepper at the table if desired.

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