Eggs Benedict Recipe
Two poached eggs, English muffins, Canadian bacon, Hollandaise sauce, house breakfast potatoes
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Ingredients
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Main Ingredients
Hollandaise Sauce
House Breakfast Potatoes
Method
Preparing the House Breakfast Potatoes
- 1
Cook the Potatoes
Wash and dice the potatoes into small cubes. In a large skillet, heat olive oil over medium heat. Add the potatoes, and season with salt and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and cooked through.
- 2
Preparing the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and allow to cool slightly.
- 4
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks with lemon juice and salt until they are pale and frothy.
- 5
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously, until the sauce is thick and creamy. If the sauce is too thick, you can add a little warm water to reach your desired consistency. Add a pinch of cayenne pepper for flavor.
Cooking the Eggs and Assembling
- 6
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 one at a time. Poach for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain on paper towels.
- 7
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 8
Cook the Canadian Bacon
In a skillet, lightly brown the Canadian bacon over medium heat for about 1-2 minutes on each side.
- 9
