Canadian Bacon Benedict Recipe

Directions

1. 1

   Prepare the Brunch Potatoes

   Preheat your oven to 425°F (220°C). Cut the brunch potatoes into small cubes and place them on a baking sheet. Toss with olive oil, paprika, garlic powder, salt, and black pepper. Spread them evenly on the baking sheet and roast in the oven for about 25-30 minutes, or until golden and crispy, turning halfway through.

2. 2

   Cook the Canadian Bacon

   While the potatoes are roasting, heat a skillet over medium heat. Add the Canadian bacon slices and cook for about 2-3 minutes on each side, or until they are heated through and slightly crispy. Remove from the skillet and set aside.

3. 3

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.

4. 4

   Make the Hollandaise Sauce

   In a heatproof bowl over simmering water (double boiler), melt the butter, then whisk in lemon juice, salt, and a bit of black pepper. Continue whisking until the mixture is smooth and thickened slightly, about 5 minutes. Be careful not to let it get too hot or it will curdle.

5. 5

   Toast the English Muffins

   While the Hollandaise sauce is being made, split the English muffins in half and toast them until golden brown.

6. 6

   Assemble the Canadian Bacon Benedict

   On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped parsley. Serve alongside the roasted brunch potatoes.