Eggs Benedict Recipe

Inspired by The Oakmont

Time1h

Serves2

English muffin + poached eggs + hollandaise + house-pickled red onion + dill + breakfast potatoes (choice of protein)

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Ingredients

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1
Prepare the Pickled Red Onion
In a jar, combine thinly sliced red onions, vinegar, sugar, salt, and water. Let sit for at least 30 minutes to pickle.
2
Cook the Breakfast Potatoes
Dice the breakfast potatoes into small cubes. Heat a skillet over medium heat, add oil, and cook the potatoes until golden brown and crispy, about 15-20 minutes. Season with salt and pepper.
3
Prepare Protein of Choice
If using bacon, cook until crispy. If using smoked salmon or spinach, set aside for assembly.

4
Poaching the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide into the water. Cook for 3-4 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.

5
Toast the English Muffins
Split the English muffins and toast them until golden brown.
6
Assemble the Eggs Benedict
On each toasted muffin half, layer the protein of choice, followed by a poached egg. Drizzle generously with hollandaise sauce, top with pickled red onions and sprinkle with fresh dill.
7
Serve
Serve immediately with a side of crispy breakfast potatoes.