Eggs Benedict* Recipe
Canadian bacon • poached eggs* • whipped hollandaise • O’Brien potatoes
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Ingredients
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Canadian Bacon
Poached Eggs
Whipped Hollandaise
O’Brien Potatoes
Method
Cooking Canadian Bacon
- 1
Cook Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for 2-3 minutes on each side until they are heated through and slightly crispy. Remove from heat and set aside.
Poaching Eggs
- 2
Poach the Eggs
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar. Crack each egg into a small bowl, then gently slide the eggs into the water. Poach for about 3-4 minutes for a runny yolk, or longer if desired. Remove with a slotted spoon and drain on paper towels.
Making Hollandaise Sauce
- 3
Prepare Hollandaise Sauce
In a small saucepan, melt 1 cup of unsalted butter over low heat. In a separate bowl, whisk together 3 egg yolks, 2 tablespoons of lemon juice, and a pinch of salt until well combined. Slowly drizzle the melted butter into the egg mixture while whisking continuously until the sauce is thick and smooth. Season with cayenne pepper to taste.
Cooking O’Brien Potatoes
- 4
Cook O’Brien Potatoes
Peel and dice the potatoes into small cubes. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook for 10 minutes. Add the diced red and green bell peppers, and onion, and season with salt and black pepper. Cook for an additional 10-15 minutes until the potatoes are golden brown and tender.