Eggs Benedict Recipe
English Muffin topped with ham, poached eggs, hollandaise sauce & sautéed blackened shrimp with skillet potatoes.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
For the Skillet Potatoes
Method
For the Skillet Potatoes
- 1
- 2
Cook the Potatoes
Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden and tender. Keep warm while you prepare the rest.
For the Blackened Shrimp
- 3
Season and Sauté the Shrimp
In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with blackening seasoning, salt, and pepper. Sauté the shrimp for about 2-3 minutes on each side until they are cooked through and slightly charred. Remove from heat.
For the Poached Eggs
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
For the Hollandaise Sauce
- 5
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is thick and creamy. Season with salt to taste.
