French Benedict Recipe
country pâte, poached eggs, house made English muffin, hollandaise, roasted potatoes
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Prepare the Roasted Potatoes
Preheat your oven to 200°C (400°F). Cut the potatoes into small cubes, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until golden brown and crispy.
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Gradually add the melted butter while whisking continuously. Season with salt and white pepper to taste.
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 water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown. You can also spread a little butter on them if desired.