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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For the Eggs Benedict
For the Hollandaise Sauce
For the Hashbrowns
Method
For the Eggs Benedict
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Cook the Ham
In a skillet, melt 1 tablespoon of butter over medium heat and lightly fry the ham slices for about 2-3 minutes on each side until warmed through.
- 3
Poach the Eggs
Fill a large pot with water, add vinegar, and bring to a gentle simmer. Crack each egg into a small bowl and gently slip it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.
For the Hollandaise Sauce
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale. Set the bowl over a pot of simmering water (double boiler) and slowly drizzle in the melted butter while continuously whisking until the sauce thickens. Season with salt and cayenne pepper. Remove from heat and keep warm.
For the Hashbrowns
- 5
Prepare the Hashbrowns
In a bowl, combine the grated potatoes, chopped onion, salt, and pepper. Heat oil in a non-stick skillet over medium-high heat. Add the potato mixture and flatten it with a spatula. Cook for about 5-7 minutes until crispy and golden brown, then flip and cook the other side for another 5-7 minutes.
Assembly
- 6
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of ham, followed by a poached egg. Drizzle generously with hollandaise sauce. Serve alongside crispy hashbrowns.