Eggs Benedict Recipe
hobbs’ smoked pork loin, english muffin, poached eggs + hollandaise, served with potatoes
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Ingredients
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For the Eggs Benedict
For the Potatoes
Method
Preparing the Potatoes
- 1
Roasting the Potatoes
Preheat the oven to 400°F (200°C). Wash and dice the potatoes into small cubes. Toss them in olive oil, salt, pepper, and paprika. Spread the potatoes on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, stirring halfway through.
Making the Eggs Benedict
- 2
Poaching the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a plate.
- 3
Toasting the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 4