Egg’s Benedict Recipe

Time30m

Serves2

Two eggs served on Canadian bacon and an English muffin topped with Hollandaise sauce and served with hashbrowns.

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.

1
Prepare Hashbrowns
In a skillet, melt 2 tablespoons of butter over medium heat. Add the hashbrowns and cook until golden brown and crispy, about 5-7 minutes. Season with salt and pepper to taste.
2
Cook Canadian Bacon
In the same skillet, add the slices of Canadian bacon and cook for about 2-3 minutes on each side until heated through and slightly crispy. Remove from heat and keep warm.
3
Poach Eggs
Fill a saucepan with water and add 1 tablespoon of vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
4
Toast English Muffins
While the eggs are poaching, slice the English muffins in half and toast them until golden brown.
5
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon. Top with a poached egg and generously drizzle with Hollandaise sauce.
6
Serve
Serve the Egg's Benedict with a side of crispy hashbrowns. Enjoy your meal!