Classic Eggs Benedict Recipe
Potato Hash, Hollandaise Sauce
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Ingredients
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Potato Hash
Hollandaise Sauce
Poached Eggs & Assembly
Method
Potato Hash
- 1
- 2
Cook aromatics
While potatoes cook, heat butter and vegetable oil in a large skillet over medium heat until butter foams. Add chopped onion and diced bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 3
Fry potatoes
Add drained potatoes to the skillet in an even layer. Cook without stirring for 3–4 minutes to develop a golden crust, then stir and continue to cook, pressing occasionally to crisp additional surfaces, until potatoes are golden and crisp in spots, about 6–8 more minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in chopped parsley if using. Keep warm while preparing other components.
Hollandaise Sauce
- 4
Prepare a double-boiler
Bring 1–2 inches of water to a simmer in a small saucepan. Reduce heat to low so water simmers gently; you will place a heatproof bowl over the pan that does not touch the water.
- 5
Whisk yolks and lemon
In a heatproof bowl (or the top of a double boiler), whisk together 3 egg yolks and 1 tablespoon lemon juice until slightly thickened and pale, about 30 seconds.
- 6
Cook and emulsify
Set the bowl over the simmering water (off direct contact). Whisk constantly and very gently heat the yolks until they register about 140°F (or feel warm and slightly thickened), about 1–2 minutes. Remove bowl from heat. Very slowly drizzle in the hot melted butter in a thin, steady stream while whisking constantly to create an emulsion. If the sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen. Season with 1/2 teaspoon salt and 1/8 teaspoon cayenne (or a few drops of hot sauce) to taste. Keep warm in a thermos or over very low warm water (but do not overheat or it will split).
- 7
Adjust consistency
If sauce separates, whisk in a teaspoon of warm water or a drop of lemon juice vigorously to bring it back together. Taste and adjust salt or lemon as needed.
Poached Eggs & Assembly
- 8
- 9
Poach eggs
Fill a wide shallow saucepan with about 3 inches of water; bring to a gentle simmer and add 1 teaspoon white vinegar and 1/4 teaspoon salt. Stir the water to create a gentle whirlpool. Crack one egg into a small bowl and gently slide it into the center of the whirlpool. Poach 3–3.5 minutes for runny yolks or 4–5 minutes for firmer yolks. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
- 10
Plate and finish
Divide the potato hash between two plates. Top each portion with a toasted English muffin half (two halves per plate). Place two poached eggs on each muffin. Spoon warm hollandaise generously over the eggs. Season with black pepper to taste and a light sprinkle of chopped parsley if desired. Serve immediately.