Eggs Benedict Recipe
English muffin topped with ham, two poached eggs, and hollandaise. Served with crispy potatoes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs Benedict
Crispy Potatoes
Method
Eggs Benedict
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Cook the Ham
Place the ham slices in a skillet over medium heat. Cook until heated through and slightly crispy, about 2-3 minutes per side.
- 3
Poach the Eggs
Fill a saucepan with water and bring it to a simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes for a soft yolk, then remove with a slotted spoon and drain on a paper towel.
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of ham, top with a poached egg, and drizzle with hollandaise sauce. Garnish with fresh parsley.
Crispy Potatoes
- 5
Prepare the Potatoes
Wash and peel the potatoes. Cut them into small cubes or wedges.
- 6
- 7
Cook the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, or until golden and crispy, turning halfway through.