Eggs Benedict Recipe

Brunch Entrees

1. 1

   Prepare the potatoes for home fries

   Rinse and dice russet potatoes into small cubes. Toss with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Heat a large skillet over medium-high heat; add potatoes and finely chopped onion; cook, stirring occasionally, until golden and crispy, about 18-22 minutes. Keep warm.

2. 2

   Cook the bacon

   In a large skillet over medium heat, cook 4 slices applewood smoked bacon until crisp. Remove to paper towels to drain excess fat. Reserve 1-2 teaspoons of bacon drippings in the pan for flavor, if desired.

3. 3

   Poach the eggs

   In a wide skillet or deep saucepan, bring 4 cups water to a simmer with 1 tablespoon white vinegar. Reduce heat to a gentle simmer; crack 4 eggs into individual cups and slide into the water. Poach for 3-4 minutes until whites are set and yolks are still runny (or to your preferred doneness). Remove with a slotted spoon and gently blot.

4. 4

   Make hollandaise sauce

   In a heatproof bowl set over gently simmering water (double boiler), whisk 4 egg yolks with 2 tablespoons lemon juice and 0.5 teaspoon salt until pale and slightly thickened. Slowly stream in 1 cup melted unsalted butter, whisking continuously until sauce is thick and creamy. Stir in 0.25 teaspoon cayenne pepper and adjust salt to taste.

5. 5

   Toast muffins

   Split 2 English muffins and toast until golden. Lightly brush with a little melted butter, if desired.

6. 6

   Assemble Eggs Benedict

   Place each toasted muffin half on a plate. Top with a slice of bacon, then a poached egg. Spoon Hollandaise over the egg, letting it run down the sides. Repeat for remaining halves. Serve with the home fries on the side.