Benedictine eggs and breakfast potatoes

 Cooking 15 minutes
 Preparation 10 minutes
 2 servings


1 package (397 g) cubed Champêtre breakfast potatoes
12 slices of bacon
1 pinch of salt
15 ml (1 tbsp.) of white vinegar
4 eggs
2 English muffins (4 slices)
5 ml (1 tsp) of finely chopped chives

Hollandaise sauce:
4 egg yolks
60 ml (4 tbsp.) of melted butter
7.5 ml (1 ½ tsp) of lemon juice
1 pinch of salt
1 pinch of paprika


  1. Preheat oven to 400°F.
  2. On a baking sheet, place the breakfast potatoes and bake for 15 minutes or until golden brown. Turn them halfway through cooking.
  3. Cook the bacon in a deep skillet.
  4. Meanwhile, in a small bowl, separate 4 egg whites from their yolks.
  5. Place the 4 egg yolks in a large bowl and whisk until they reach twice their volume.
  6. Add lemon juice.
  7. Make a bain-marie with a pot of hot water and the bowl of whipped egg yolks and whisk again.
  8. Pour in the melted butter and continue to whisk. When the sauce is smooth enough, set aside and sprinkle with salt and paprika.
  9. Boil 3 inches of water in a cauldron.
  10. Reduce the heat and add a pinch of salt and the vinegar.
  11. Crack and gently place an egg in the water and poach for 2 to 4 minutes. Remove with a slotted ladle. Repeat for the other 3 eggs.
  12. Put 3 slices of bacon on one side of English muffin. Place a poached egg on the bacon. Drizzle with Hollandaise sauce and garnish with chives. Repeat for the remaining 3 English muffin halves.
  13. Serve with golden brown cubed breakfast potatoes.

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