Classic Eggs Benedict Recipe

Time30m

Serves2

2 poached eggs, Canadian bacon, english muffin, hollandaise sauce, potato hash

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Ingredients

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1
Make the Potato Hash
Peel and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add potatoes, season with salt and pepper, and cook until golden brown and crispy, about 10-15 minutes. Stir occasionally.
2
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks, lemon juice, and a pinch of salt. Gradually add melted butter while whisking continuously until the sauce thickens. Remove from heat and keep warm.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water one at a time. Cook for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
4
Toast the English Muffins
Slice the English muffins in half and toast until golden brown.
5
Assemble the Dish
On each toasted muffin half, layer a slice of Canadian bacon, a poached egg, and drizzle with hollandaise sauce. Finish with a sprinkle of fresh parsley.