Eggs Benedict Recipe
Two Poached Eggs | English Muffin | Nueske's Canadian Bacon | Hollandaise | Potato Wedges
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Ingredients
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Eggs Benedict Ingredients
Method
Eggs Benedict Directions
- 1
Prepare the Potato Wedges
Preheat the oven to 425°F (220°C). Toss potato wedges with olive oil, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes, until golden and crispy.
- 2
- 3
Poach the Eggs
In a pot, bring water to a gentle simmer. Add vinegar and a pinch of salt. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes for soft yolks, then remove with a slotted spoon and drain on a paper towel.
- 4
Assemble the Eggs Benedict
Toast the English muffins. Place a slice of Canadian bacon on each half, top with a poached egg, and drizzle with warm Hollandaise sauce. Serve alongside crispy potato wedges.
