Get ready to transform your breakfast game with this mouthwatering twist on the classic Eggs Benedict! Imagine crispy golden potato rounds replacing traditional English muffins, topped with perfectly poached eggs and a luxurious hollandaise sauce that will make your taste buds dance. This Easy Potato Eggs Benedict is not just a meal - it's a culinary experience that combines the comfort of crispy potatoes with the elegance of a gourmet breakfast, all prepared in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 large eggs
- 2 medium potatoes, sliced
- 2 English muffins, split
- 1/4 cup hollandaise sauce
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Wash and slice the potatoes into thin, even rounds approximately 1/4 inch thick.
- Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter. Arrange potato slices in a single layer and cook for 3-4 minutes on each side until golden brown and crispy. Season with salt and pepper.
- While potatoes are cooking, split and lightly toast the English muffins until they have a light golden color.
- Prepare the hollandaise sauce by whisking egg yolks, butter, and lemon juice in a double boiler or using a quick blender method until smooth and creamy.
- Fill a wide pan with about 3 inches of water and bring to a gentle simmer. Add a splash of white vinegar to help poach the eggs.
- Crack each egg into a small ramekin, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny.
- Arrange crispy potato slices on toasted English muffin halves, then carefully place a poached egg on top of each potato layer.
- Drizzle hollandaise sauce generously over the eggs, and garnish with freshly chopped chives.
- Serve immediately while eggs and potatoes are still hot, with additional salt and pepper to taste.
Tips
- Potato Perfection: Slice potatoes evenly and use a non-stick skillet to ensure crispy, golden rounds without sticking.
- Poaching Eggs Like a Pro: Add a splash of white vinegar to your poaching water to help the egg whites coagulate more quickly and maintain a beautiful shape.
- Hollandaise Hack: If you're short on time, use a blender to make your hollandaise sauce for a quick and smooth result.
- Timing is Key: Have all your ingredients prepared before you start cooking to ensure everything stays hot and fresh.
- Garnish Game: Fresh chives add a pop of color and a subtle onion flavor that elevates the entire dish.
- Serving Tip: Serve immediately to enjoy the contrast between crispy potatoes, runny egg yolks, and creamy hollandaise sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
