Classic Eggs Benedictine Recipe

Preparation Directions

1. 1

   Prepare the Hollandaise Sauce

   In a double boiler, whisk the egg yolks and lemon juice together until thickened. Slowly add melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and white pepper. Keep warm.

2. 2

   Cook the Breakfast Potatoes

   Chop the breakfast potatoes and cook them in a skillet over medium heat until golden and crispy. Season with salt and pepper to taste.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack the eggs into individual bowls and gently slide them into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

4. 4

   Grill the Tomatoes

   Slice the tomato and grill or sauté until slightly soft and warmed through.

5. 5

   Assemble the Eggs Benedict

   Split the English muffins and toast them. On each half, place a slice of Canadian bacon, a grilled tomato slice, and a poached egg. Drizzle with hollandaise sauce and serve with breakfast potatoes on the side.