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classic eggs benedict with bacon & hash browns
A quintessential diner-style brunch featuring toasted English muffins topped with crispy streaky bacon, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce. Finished with fresh chives and cracked black pepper, and served alongside golden, crispy potato hash brown triangles.
recipe by
lipj
breakfastAmerican Diner1 servingshigh protein
15
prep (min)
20
cook (min)
35
total (min)
- •1 piece English muffin, split in half
- •2 large eggs (very fresh, for poaching)
- •4 slices streaky bacon
- •2 pieces frozen hash brown triangles
- •2 large egg yolks (for sauce)
- •100 grams unsalted butter, melted and warm
- •1 tbsp lemon juice
- •1 tsp white vinegar (for poaching water)
- •1 tbsp fresh chives, finely chopped
- •0.25 tsp coarse black pepper