Classic Eggs Benedict Recipe

Directions

1. 1

   Prepare the Breakfast Potatoes

   Boil breakfast potatoes in salted water until fork-tender. Drain and let cool slightly. Cut into cubes, then sauté in a skillet with olive oil until golden brown. Season with salt and pepper.

2. 2

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt and pepper to taste.

3. 3

   Poach the Eggs

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

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 rosemary ham, a poached egg, and generously drizzle with hollandaise sauce. Serve with sautéed breakfast potatoes and a side of mixed greens.