Sunday, October 24, 2010

Classic Eggs Benedict with Hash Brown Potatoes

It's Sunday morning and the rain drops are literally dumping from the sky here in Seattle. 

  • Pajamas on...check.

  • Fireplace on...check. 

  • Mimosa in hand...check. 

  • Breakfast time.... Eggs Benedict and Hash Brown Potatoes it is. 

  • The key to this entire cooking process is TIME MANAGEMENT

  • Classic Eggs Benedict
  • Serves 2 

  • Ingredients

  • 2 egg yolks
  • 1/2 lemon, squeezed juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 ham steak, cut into quarters (I love niman ranch!)
  • 4 English muffins, split
  • 2 teaspoons white vinegar
  • 4 eggs
  • Cayenne Pepper
  • Salt
  • Black Pepper
  • Fresh chopped parsley
  • Method

  • 1. Vigorously whisk the egg yolks and lemon juice together in a bowl and until the mixture is thickened and foamy like cake batter. Place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

  • 2. Brown the ham in a medium skillet and toast the English muffins
3. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain
4.  Lay a piece of ham on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley
5. Enjoy!!

Hash Brown Potatoes
Serves 2


3 russet potatoes
canola oil 


1. Wash and peel potatoes

2. Shred potatoes with a cheese grater 

4. put potatoes between paper towels or kitchen towel and squeeze out all liquid (if you don't ensure that your potatoes are dry they will turn out mushy when you cook them)

5. Heat oil in non-stick pan or skillet (you want it to have enough oil to coat the bottom of the pan. Once oil is hot , but not smoking, add potatoes in thin layer, 1 inch thick

6. Cook until golden brown and delicious and then flip and cook other side

7. Pull off heat and season immediately with salt and pepper. 

8. Serve alongside Eggs Benedict

1 comment:

  1. One of only a few things I will NEVER pass up!!!!!