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- Breakfast and brunches
Benedictine eggs and breakfast potatoes
Cooking 15 minutes
Preparation 10 minutes
2 servingsIngredients
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
Steps
- Preheat oven to 400°F.
- On a baking sheet, place the breakfast potatoes and bake for 15 minutes or until golden brown. Turn them halfway through cooking.
- Cook the bacon in a deep skillet.
- Meanwhile, in a small bowl, separate 4 egg whites from their yolks.
- Place the 4 egg yolks in a large bowl and whisk until they reach twice their volume.
- Add lemon juice.
- Make a bain-marie with a pot of hot water and the bowl of whipped egg yolks and whisk again.
- Pour in the melted butter and continue to whisk. When the sauce is smooth enough, set aside and sprinkle with salt and paprika.
- Boil 3 inches of water in a cauldron.
- Reduce the heat and add a pinch of salt and the vinegar.
- 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.
- 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.
- Serve with golden brown cubed breakfast potatoes.
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