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Ingredients
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English muffins & assembly
Poached eggs
Canadian bacon
Hollandaise sauce
Hashbrowns
Garnish
Method
Hollandaise sauce
- 1
Prepare double-boiler
Bring a medium saucepan filled with 2–3 cm of water to a gentle simmer over medium-low heat. Use a heatproof bowl (metal or glass) that will sit on top of the pan without touching the water.
- 2
Whisk yolks
In the heatproof bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, 1/2 tsp Dijon mustard, and 1/8 tsp cayenne until slightly thickened and pale.
- 3
- 4
- 5
Season
Season hollandaise with 1/4 tsp fine sea salt and taste; adjust with more lemon juice or salt if needed. Keep warm over very low heat or set bowl over warm (not simmering) water, stirring occasionally while you finish other components.
Hashbrowns
- 6
Prepare potatoes
Grate potatoes and the 1/4 cup grated onion on the large holes of a box grater. Place grated potatoes in a clean dish towel or cheesecloth and squeeze out as much moisture as possible (important for crispness). Measure approximately 2 cups squeezed grated potato.
- 7
Mix & season
In a medium bowl, combine the drained grated potatoes, 1 tablespoon flour, 1 beaten egg, 3/4 tsp salt and 1/4 tsp black pepper. Mix until evenly combined.
- 8
Form patties & fry
Heat a large nonstick skillet over medium-high heat and add 3 tablespoons vegetable oil. When oil is shimmering, spoon mixture into the pan and flatten into two 3–4-inch patties (or four smaller ones). Cook without moving until deeply golden and crisp, 4–5 minutes per side. Adjust heat as needed to avoid burning; finish cooking through, then transfer to a paper-towel-lined plate and keep warm in a low oven (90–100°C / 200–210°F) if desired.
Canadian bacon
- 9
Heat and brown
While the hashbrowns cook, heat 1 tablespoon olive oil or butter in a separate skillet over medium. Add the 8 slices Canadian bacon and cook 1–1.5 minutes per side until lightly browned and heated through. Remove and keep warm.
Poached eggs
- 10
Prepare poaching water
Bring 1.5 liters water to a gentle simmer in a shallow wide saucepan. Add 1 teaspoon white vinegar and 1/4 tsp fine sea salt. Reduce heat so the surface is barely simmering with small bubbles.
- 11
Poach eggs
Crack each of the 4 eggs into individual small bowls. Use a spoon to create a gentle whirlpool in the water, then slip one egg into the center. Poach eggs in batches (2 at a time) for 3–3.5 minutes for set whites and runny yolks. Use a slotted spoon to lift eggs, gently tap to drain, and place on a plate lined with paper towel briefly.
- 12
English muffins & assembly
- 13
Toast muffins
Split and toast the 2 English muffins until golden. Spread 2 tablespoons unsalted butter over the cut sides while hot.
- 14
Assemble Eggs Benedict
On each buttered muffin half, place two slices of Canadian bacon (or one thick slice folded), then top with a poached egg (two halves will make four finished halves), and spoon about 2–3 tablespoons Hollandaise sauce over each egg. Repeat so you have two full Eggs Benedict servings (each serving = 2 muffin halves topped).
- 15
Plate with hashbrowns & garnish
Place one serving of Eggs Benedict on each plate alongside the hashbrowns. Sprinkle each portion with 1/2 tablespoon chopped chives and a light dusting of smoked paprika if using. Serve immediately.