Eggs Benedict with O’Brien Potatoes

Ingredients

For the Hollandaise Sauce:

• 3 egg yolks

• 1/2 cup unsalted butter, melted

• 1 tablespoon lemon juice

• Pinch of cayenne pepper

• Salt to taste

For the Eggs Benedict:

• 4 English muffins, halved

• 8 slices of Canadian bacon

• 8 large eggs

• 2 tablespoons white vinegar

• Chopped chives for garnish

For O'Brien Potatoes:

• 3 large potatoes, diced

• 1/2 bell pepper, diced

• 1/2 onion, diced

• 2 tablespoons olive oil

• Salt and freshly ground black pepper to taste

Instructions:

For the Hollandaise Sauce:

1. In a heatproof bowl over a pot of simmering water (double boiler), whisk the egg yolks and lemon juice together.

2. Slowly add melted butter while whisking continuously.

3. Continue to whisk until sauce thickens. Add a pinch of cayenne and salt to taste. Remove from heat and set aside.

For the O'Brien Potatoes:

1. Heat olive oil in a skillet over medium-high heat.

2. Add diced potatoes and cook until golden brown, about 10-12 minutes.

3. Add bell pepper and onion. Cook until softened.

4. Season with salt and freshly ground black pepper. Set aside.

For the Eggs Benedict:

1. Toast the English muffins and set aside.

2. In a skillet, cook Canadian bacon until lightly browned. Set aside.

3. Bring a pot of water to a simmer and add white vinegar. Poach eggs until whites are set but yolks remain runny, about 3-4 minutes.

To Assemble:

1. Place a slice of Canadian bacon on each English muffin half.

2. Top with a poached egg and spoon Hollandaise sauce over each.

3. Garnish with chopped chives and serve with O'Brien potatoes on the side.