Eggs Benedict Recipe

Time30m

Serves2

back bacon, rosemary hash browns, hollandaise sauce

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Ingredients

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1
Cook the Back Bacon
In a skillet over medium heat, cook the back bacon until it is crispy, about 3-4 minutes per side. Remove and set aside.
2
Prepare the Rosemary Hash Browns
In the same skillet, add the rosemary hash browns and cook according to package instructions until golden and crispy. Season with salt, black pepper, and fresh rosemary.
3
Poach the Eggs
Bring a pot of water to a gentle simmer, add white vinegar. Crack eggs into individual cups 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 a paper towel.
4
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
5
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of back bacon, top with a poached egg, and drizzle with hollandaise sauce. Serve with a side of rosemary hash browns.