I love classic dishes like Eggs Benedict with Crispy Potatoes not only for their simplicity but for the way they can bring a touch of elegance to a homemade meal.
Eggs Benedict, for instance, feels just a bit fancy despite being easy to make at home.
They are made with a toasted English muffin topped with Canadian bacon, a perfectly poached egg, and a velvety hollandaise sauce.
How Do You Make Eggs Benedict with Crispy Potatoes?
Let’s get started!
Eggs Benedict with Crispy Potatoes
An easy recipe for Eggs Benedict with Crispy Potatoes
Equipment
- Heatproof bowl for whisking egg yolks and lemon juice
- Whisk for whisking egg yolks and lemon juice
- Double boiler setup or a saucepan with a heatproof bowl that fits snugly on top for the water bath
- Heatproof spatula or spoon for stirring in melted butter
- Measuring spoons or the lemon juice, salt, pepper, and cayenne
- Toaster or griddle/skillet for toasting English muffin halves
- Butter knife for spreading butter on the muffins
- Skillet for cooking Canadian bacon or ham slices
- Large pot for simmering water
- Slotted Spoon for removing poached eggs from the water
- Small bowls for cracking eggs into before poaching
- Timer for monitoring the poaching time
- Skillet for cooking the potatoes
- Sharp Knife for dicing the potatoes
- Cutting Board
- Spatula or wooden spoon for stirring the potatoes
- Plates for serving the finished dish
- Paper Towels for draining poached eggs
- Serving spoon or tongs for serving the potatoes
Ingredients
Eggs Benedict
- 2 English muffins, halved
- 4 large eggs
- 4 slices of Canadian bacon or ham
- Butter for toasting
Hollandaise Sauce
- 3 egg yolks
- 1 tbsp lemon juice
- Salt and pepper to taste
- Pinch of cayenne pepper optional
Potatoes
- 1 cup diced potatoes
- Salt and pepper to taste
- Butter or oil for cooking
Instructions
Prepare the Hollandaise Sauce
- In a heatproof bowl, whisk together egg yolks and lemon juice until the mixture is thickened and pale.
- Place the bowl over a pot of simmering water (double boiler method).
- Slowly whisk in the melted butter until the sauce is thick and creamy. Season with salt, pepper, and a pinch of cayenne if desired.
- Keep the sauce warm over very low heat until ready to serve.
Prepare the English Muffins and Canadian Bacon
- Toast the English muffin halves with a little butter until golden brown.
- In a skillet, cook the Canadian bacon or ham slices for 1-2 minutes per side until heated through.
Poach the Eggs
- Bring a pot of water to a gentle simmer and add a splash of vinegar.
- Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for 3-4 minutes for a runny yolk or a bit longer for a firmer yolk.
- Use a slotted spoon to remove the eggs and set them on a paper towel to drain excess water.
Cook the Potatoes
- In a skillet, heat 1 tbsp of butter or oil over medium-high heat.
- Add the diced potatoes, season with salt and pepper, and cook until crispy and golden, about 10-12 minutes. Stir occasionally for even cooking.
Assemble the Eggs Benedict
- Place a toasted English muffin half on each plate, then top with a slice of Canadian bacon or ham.
- Option 1 (Classic Style): Place a poached egg on top and drizzle with warm hollandaise sauce.
- Option 2 (Blanket Style): Gently fold the poached egg in a thin layer of hollandaise, letting it “blanket” the egg and muffin for a richer look.
Serve with Potatoes
- Arrange the crispy potatoes on the side of each plate.
- Serve immediately and enjoy!
Notes
Let’s dig in!
You should be all done with preparing the Eggs Benedict with Crispy Potatoes. It is ready to serve for breakfast or brunch! Let me know if you enjoyed making this recipe and any substitutions you make to this dish.
Be the first to comment