Eggs Benedict with Hash Browns

Ingredients

• 2 English muffins
• 4 eggs
• 6 tbsp butter
• 2 egg yolks
• 1 tbsp lemon juice
• 2 cups frozen hash browns
• 4 slices Canadian bacon
• ½ tsp salt

Instructions

1. 1

   Cook the 2 cups frozen hash browns in a large skillet with 2 tbsp butter over medium-high heat, pressing flat, until golden and crisp, about 8-10 minutes. Season with 0.25 tsp salt.

2. 2

   Split and toast the 2 English muffins until golden. Keep warm.

3. 3

   Poach the 4 eggs: bring a pot of water to a gentle simmer, add 1 tbsp vinegar (optional), swirl, and slide in each egg. Cook until whites set but yolks are runny, 3-4 minutes.

4. 4

   Make hollandaise: whisk 2 egg yolks and 1 tbsp lemon juice in a heatproof bowl over simmering water until thick, then slowly whisk in 4 tbsp melted butter until creamy and smooth, about 2-3 minutes. Season with 0.25 tsp salt.

5. 5

   Warm the 4 slices Canadian bacon in a skillet over medium heat, about 1 minute per side.

6. 6

   Assemble: place muffin halves on plates, top with bacon, then a poached egg, and spoon hollandaise over. Serve with hash browns and a sprinkle of black pepper if desired.

Tools you’ll need

• large skillet
• pot for poaching
• heatproof bowl
• whisk
• toaster

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