Classic Eggs Benedict* Recipe

Inspired by River Rock Kitchen

Time30m

Serves2

Toasted English Muffin, Sliced Ham, Hollandaise, Potatoes

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Ingredients

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Ingredients for Classic Eggs Benedict

2 whole English Muffins

4 slices Sliced Ham

4 large Eggs

1 cup Butter

3 large Egg Yolks

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

to taste Ground Black Pepper

2 medium Potatoes

2 tbs olive oil

to taste Watkins paprika

Method

Instructions for Classic Eggs Benedict

Prepare the Potatoes

Peel and cube the potatoes. Boil them in salted water until tender, about 15 minutes. Drain and set aside.

Cook the Potatoes

In a skillet, heat olive oil over medium heat. Add the boiled potatoes and sauté until golden and crispy. Season with salt and paprika. Set aside.

Make the Hollandaise Sauce

In a double boiler or heatproof bowl over simmering water, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while constantly whisking until smooth and creamy. Season with salt and pepper. Keep warm.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and slide into the water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain.

Assemble the Eggs Benedict

Toast the English muffins and place a slice of ham on each half. Top with a poached egg and drizzle with hollandaise sauce. Serve alongside the crispy potatoes.