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 Ham
In a skillet over medium heat, lightly brown the ham slices for about 1-2 minutes on each side. Remove and keep warm.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a pinch of salt. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of ham, followed by a poached egg. Spoon hollandaise sauce generously over the top and sprinkle with salt and black pepper to taste.
Hashbrowns
- 5
Prepare the Potatoes
Peel and grate the potatoes. Rinse them under cold water to remove excess starch, then drain well.
- 6
Cook the Hashbrowns
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the grated potatoes and chopped onion, pressing them down to form a flat layer. Season with salt and black pepper. Cook for about 5-7 minutes until the bottom is golden brown, then flip and add the remaining oil. Cook for another 5-7 minutes until both sides are crispy.
