Eggs Benedict Recipe

Preparation Steps

1. 1

   Prepare the Breakfast Potatoes

   Dice the breakfast potatoes and boil them in salted water until tender. Drain and set aside.

2. 2

   Cook the Ham

   In a skillet, cook the slices of Black Forest ham over medium heat until warmed through and slightly crispy. Remove from heat and keep warm.

3. 3

   Poach the Eggs

   In a saucepan, bring water to a gentle simmer. 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 are still runny. Remove with a slotted spoon and place on a paper towel to drain.

4. 4

   Make the Hollandaise Sauce

   In a saucepan, melt the unsalted butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Slowly pour the melted butter into the egg mixture while whisking continuously until the sauce is thick and creamy. Adjust seasoning to taste.

5. 5

   Toast the English Muffins

   Split the English muffins in half and toast until golden brown.

6. 6

   Assemble the Eggs Benedict

   On each toasted English muffin half, layer the cooked Black Forest ham, followed by a poached egg. Drizzle generously with hollandaise sauce and serve with the breakfast potatoes on the side.