Chef's Tip
When making hollandaise, keep a tablespoon of hot water nearby. If the sauce begins to thicken too much, add a few drops and whisk to achieve the perfect consistency. The sauce should coat the back of a spoon but still flow smoothly.
Instructions
- For the home fries: Dice potatoes into 1/2-inch cubes. Boil in salted water for 5 minutes until partially cooked. Drain well.
- Heat olive oil in a skillet over medium heat. Add potatoes, bell pepper, and onion. Season with salt and pepper. Cook, stirring occasionally, until potatoes are crispy and vegetables are tender, about 15 minutes.
- For the hollandaise: In a heatproof bowl set over a pot of barely simmering water (not touching), whisk egg yolks and lemon juice vigorously until doubled in volume and pale yellow.
- Very slowly drizzle in the hot melted butter while whisking constantly, creating an emulsion.
- Remove from heat when sauce is thick and smooth. Whisk in cayenne, 1/4 teaspoon salt, and pepper. Cover and keep warm.
- For poached eggs: Fill a large, deep skillet with 2 inches of water. Add vinegar and 1/4 teaspoon salt and bring to a simmer (not boiling).
- Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide egg into the center. Repeat with remaining eggs, working in batches if needed.
- Cook until whites are set but yolks are still runny, about 3-4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.
- While eggs are poaching, lightly brown the Canadian bacon in a skillet over medium heat, about 1 minute per side.
- To assemble: Place 2 English muffin halves on each plate, top each with a slice of Canadian bacon, then a poached egg.
- Spoon hollandaise sauce over each egg, garnish with chives and a light sprinkle of paprika. Serve immediately with home fries on the side.
Plating
Arrange two assembled Eggs Benedict on each plate with home fries on the side. Pour the hollandaise sauce generously over the eggs, allowing it to drape slightly over the edges. Sprinkle with fresh chives and a light dusting of paprika for color. Serve immediately while the eggs are still warm and the sauce is fresh.
Storage & Reheating
Eggs Benedict is best enjoyed immediately after preparation. The hollandaise sauce does not store or reheat well and should be made fresh. If necessary, the English muffins can be toasted and the Canadian bacon can be cooked ahead of time and reheated briefly before assembling.
About This Recipe
A quintessential American breakfast dish that has become a staple on diner menus nationwide. Originally popularized in New York, this dish has been adapted by diners across the country. This version stays true to the classic preparation while ensuring the hollandaise sauce is perfectly balanced and the eggs are impeccably poached.