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Eggs Benedict with Potato and Canadian Bacon

A twist on classic Eggs Benedict featuring a potato and Monterey Jack cheese base topped with Canadian bacon, poached eggs, and a paprika-infused hollandaise sauce.

6 Original post
Cooking for
6
people — recipe was written for 6

Ingredients

  • 3 thinly sliced and peeled yukon gold potatoes
  • 1 cup grated monterey jack cheese
  • 12 slices of Canadian bacon
  • 6 poached eggs
  • 6 egg yolks
  • Juice of a lemon (1/4 cup)
  • 1 cup melted butter
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Chopped chives for garnish

Method

  1. 1

    Prepare and cook the sliced potatoes with Monterey Jack cheese to form the crispy base portions.

  2. 2

    Pan-fry or warm the Canadian bacon slices.

  3. 3

    Make the hollandaise sauce by whisking the egg yolks and lemon juice together over gentle heat, then slowly streaming in the melted butter until thickened and emulsified.

  4. 4

    Season the hollandaise with smoked paprika, salt, and pepper to taste.

  5. 5

    Poach the eggs in simmering water until the whites are set and the yolks are still soft.

  6. 6

    Assemble each serving by layering Canadian bacon over the potato base, topping with a poached egg, spooning over the hollandaise sauce, and garnishing with chopped chives.