Eggs Benedict Recipe

Directions

1. 1

   Prepare the Breakfast Potatoes

   Wash and cube the breakfast potatoes. Boil them in salted water for about 10-15 minutes until tender. Drain and set aside.

2. 2

   Toast the English Muffins

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

3. 3

   Cook the Ham

   In a skillet, heat the ham slices over medium heat until warmed through, about 2-3 minutes per side.

4. 4

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack the eggs into separate ramekins and gently slide them into the water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

5. 5

   Make the Hollandaise Sauce

   In a small saucepan, melt the butter. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and a pinch of cayenne pepper. Slowly drizzle in the melted butter while whisking until the sauce is smooth and thickened.

6. 6

   Assemble the Eggs Benedict

   On each toasted muffin half, layer a slice of ham, a poached egg, and drizzle with Hollandaise sauce. Serve with the breakfast potatoes on the side.