Eggs Benedict with Potatoes
Serves 420 mins prep30 mins cook
A delicious Eggs Benedict recipe served with flavorful potatoes. This dish features golden red potatoes sautéed with onions and peppers, poached eggs, and a rich hollandaise sauce, making it perfect for brunch.
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What you need
Instructions
1: In a pan over medium-high heat, add olive oil and butter. 2: Add potatoes and cook on one side for about 5 minutes. 3: Stir, flip, and cook for an additional 5 minutes. 4: Turn the heat down to medium-low and cover for 8-10 minutes until the potatoes are fork-tender. 5: Once tender, add vegetables and cook for an additional 5-6 minutes until softened. 6: To poach eggs, fill a saucepan about 3/4 of the way with water, bring to a boil, and add vinegar. 7: Turn down to a simmer, create a vortex, gently drop an egg in the middle, and cook for 3-4 minutes. 8: For the hollandaise sauce, create a double boiler using a metal bowl over a saucepan. 9: Add egg yolks and lemon, mix until fully combined and yolks turn slightly pale. 10: Drizzle in melted butter and whisk until thick enough to coat the back of a spoon. 11: Add cayenne pepper and salt, mix, and transfer to a jar to keep warm.View original recipe