Classic Eggs Benedict Recipe

Directions for Classic Eggs Benedict

1. 1

   Prepare the Home Fries

   Peel and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook until golden brown and crispy, about 15-20 minutes. Stir occasionally. Once cooked, set aside and keep warm.

2. 2

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt and ground black pepper to taste. Remove from heat and keep warm.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes or until the whites are set, and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

4. 4

   Toast the English Muffins

   Split the English muffins in half and toast them until golden brown.

5. 5

   Assemble the Eggs Benedict

   On each toasted English muffin half, layer a slice of Flocchini ham, followed by a poached egg. Drizzle the warm hollandaise sauce over the top and garnish with chopped chives. Serve with home fries on the side.