Traditional Eggs Benedict Recipe
Grilled ham, hollandaise, poached eggs, brunch potatoes, fresh fruit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Hollandaise Sauce
Brunch Potatoes
Fresh Fruit
Method
Preparation of Brunch Potatoes
- 1
Prepare the Potatoes
Wash and peel the potatoes, then cut them into small cubes.
- 2
Season and Cook
In a bowl, toss the potato cubes with olive oil, salt, and black pepper. Spread them evenly on a baking sheet.
- 3
Bake
Bake in a preheated oven at 425°F (220°C) for 25-30 minutes until golden and crispy, stirring occasionally.
Make the Hollandaise Sauce
- 4
Melt Butter
In a small saucepan, melt the unsalted butter over low heat until just melted. Remove from heat and set aside.
- 5
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until thick and pale.
- 6
- 7
Add Seasoning
Add a pinch of cayenne pepper and whisk to combine. Keep warm while you prepare the rest.
Poaching the Eggs
- 8
Boil Water
Fill a saucepan with water and bring it to a gentle simmer over medium heat.
- 9
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- 10
Assembling the Eggs Benedict
- 11
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 12
Layer the Ingredients
Place a slice of Canadian bacon or ham on each half of the toasted English muffin.
- 13
Add the Poached Egg
Top each muffin half with a poached egg.
- 14
Drizzle with Hollandaise
Generously drizzle the prepared hollandaise sauce over each poached egg.
- 15