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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Main Ingredients
Hollandaise Sauce
Method
Preparation of Hashbrowns
- 1
Cook Hashbrowns
In a skillet, heat a small amount of oil over medium heat. Add the hashbrowns and cook until golden brown and crispy, about 5-7 minutes per side. Season with salt to taste.
Toasting the English Muffins
- 2
Toast Muffins
While the hashbrowns are cooking, split the English muffins in half and toast them until they are golden brown.
Cooking the Eggs
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Cooking the Ham
- 4
Heat the Ham
In the same skillet used for the hashbrowns, add the slices of ham and cook over medium heat until warmed through, about 1-2 minutes per side.
Making Hollandaise Sauce
- 5
Prepare the Hollandaise
In a heatproof bowl, whisk the egg yolks with lemon juice and salt. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter, continuing to whisk until the sauce is thickened and creamy. Add a pinch of cayenne pepper for flavor.
Assembly
- 6
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of ham, followed by a poached egg. Drizzle with hollandaise sauce and serve alongside hashbrowns.
