Classic Benedict Recipe
English muffin topped with thick-cut back bacon, two poached eggs & hollandaise. Smashbrown potatoes OR shredded hashbrowns.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
For the Hashbrowns
Method
Preparing the Hashbrowns
- 1
Cook the Hashbrowns
Grate the potatoes and rinse under cold water. Squeeze out excess moisture. In a skillet, heat vegetable oil over medium heat. Add the onions and sauté until translucent. Add the grated potatoes, season with salt, and press down with a spatula. Cook until golden brown on one side, flip, and cook until the other side is golden. Remove from heat and keep warm.
Preparing the Eggs Benedict
- 2
Cook the Bacon
In a skillet, cook the thick-cut back bacon over medium heat until crispy. Remove and keep warm.
- 3
- 4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
Making the Hollandaise Sauce
- 5
Prepare the Hollandaise
In a small saucepan, melt the butter over low heat. In a mixing bowl, whisk the egg yolks with lemon juice until the mixture lightens. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and a pinch of cayenne pepper.
Assembling the Dish
- 6
Plate the Dish
On each toasted English muffin half, layer with crispy bacon and a poached egg. Generously drizzle with hollandaise sauce. Serve immediately with hashbrowns on the side.
