American Classic Eggs Benedict Recipe
Two poached eggs on a toasted English muffin with grilled ham, topped with Hollandaise sauce and served with golden hashbrowns.
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Ingredients
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For the Eggs Benedict
For the Hashbrowns
Method
Prepare the Hashbrowns
- 1
- 2
- 3
Cook the Hashbrowns
In a large skillet, heat the vegetable oil over medium heat. Add the potato and onion mixture to the skillet, spreading it evenly. Season with salt and black pepper. Cook for about 5-7 minutes, or until golden brown. Flip and cook for an additional 5-7 minutes on the other side until crispy. Remove from heat and keep warm.
Prepare the Eggs Benedict
- 4
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 5
Poach the Eggs
Fill a pot with water and bring it to a simmer. Add a splash of vinegar to the water. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for 3-4 minutes for a runny yolk, or longer for firmer yolks. Remove eggs with a slotted spoon and let drain on a paper towel.
- 6
- 7
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of grilled ham, followed by a poached egg. Drizzle with Hollandaise sauce and serve immediately with the crispy hashbrowns on the side.
