Eggs Benedict Recipe
Two poached eggs and smoked ham over a toasted English muffin, topped with Hollandaise. Served with hash browns.
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.
Eggs Benedict
Hash Browns
Method
Eggs Benedict
- 1
Poach the Eggs
Fill a medium saucepan with water and add the white vinegar. Bring the water to a gentle simmer over medium heat. Crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon and gently slide the egg into the center. Poach for 3-4 minutes until the whites are set and the yolk is still runny. Repeat with the remaining eggs.
- 2
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Set aside.
- 3
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of smoked ham. Using a slotted spoon, carefully place a poached egg on top of the ham. Drizzle with warm Hollandaise sauce and season with salt and black pepper to taste.
Hash Browns
- 5
Prepare the Potatoes
Peel the potatoes and grate them using a box grater or food processor. Rinse the grated potatoes under cold water to remove excess starch, then drain and pat dry with a kitchen towel.
- 6
Cook the Hash Browns
In a large skillet, heat vegetable oil over medium heat. Add the grated potatoes and diced onion, spreading them evenly in the pan. Season with salt and black pepper. Cook for about 5-7 minutes until the bottom is golden brown. Flip the hash browns and cook for another 5-7 minutes until the other side is also golden and crispy.
