Eggs Benedict Recipe
Two eggs and ham over an English muffin topped with hollandaise sauce and served with hashbrowns.
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Ingredients
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Eggs Benedict
Hashbrowns
Method
Eggs Benedict
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook the Canadian Bacon
In a skillet, cook the Canadian bacon or ham over medium heat until heated through and slightly crispy. Set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer if you prefer firmer yolks. Use a slotted spoon to remove the eggs and drain on paper towels.
- 4
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon. Top with a poached egg and drizzle with hollandaise sauce. Season with salt and black pepper to taste.
Hashbrowns
- 5
Prepare the Potatoes
Peel and grate the potatoes. Rinse under cold water to remove excess starch, then drain well.
- 6
Cook the Hashbrowns
In a large skillet, heat the vegetable oil over medium-high heat. Add the grated potatoes and diced onion, spreading them evenly in the pan. Season with salt and black pepper. Cook for about 5-7 minutes without stirring, until the bottom is crispy, then flip and cook the other side until golden brown and crispy.
- 7