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
Tried this recipe?Let us know how it was!