One Egg Benedict Recipe

Inspired by Zak's Cantina

Time35m

Serves1

back bacon, hollandaise sauce, & home fries

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Ingredients

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Main Ingredients

1 unit Eggs

2 slices Back bacon

1 unit English muffin

2 cups Potatoes

Hollandaise Sauce

1 unit Egg yolk

4 tbs Butter

1 tbs ReaLemon lemon juice

1 pinch Celtic sea salt

to taste Cayenne pepper

Seasoning for Home Fries

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

to taste Watkins paprika

Method

Preparation

Prepare Home Fries

Peel and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the potatoes, season with salt, black pepper, and paprika, and cook until golden brown and crispy, about 15-20 minutes.

Cook the Back Bacon

In another skillet, cook the back bacon over medium heat until browned and crispy, about 5-7 minutes. Remove from heat and set aside.

Cooking the Egg and Hollandaise Sauce

Poach the Egg

Bring a pot of water to a simmer. Crack the egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes or until the white is set and the yolk remains runny. Remove with a slotted spoon.

Make the Hollandaise Sauce

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

Assembly

Assemble the Dish

Toast the English muffin halves. On each half, layer the cooked back bacon, followed by the poached egg. Drizzle the hollandaise sauce over the top and serve alongside the home fries.