Sheet Pan Eggs Benedict with Crispy Potatoes

Make the Hollandaise Sauce

1. Melt butter in a small sauce pan over medium-low heat (keep the heat low).
2. Combine egg yolks and lemon juice in a blender and pulse for 30 seconds. Continue to pulse on lowest setting while you very slowly stream in the melted butter.
3. Once butter is completely incorporated, add 1-2 tablespoons water as needed to achieve a nice, pourable consistency. Taste, add salt as needed. Set aside until ready to serve. (Pro tip: make the hollandaise sauce ahead of time.)
4. Preheat oven to 425 degrees. Cover half of a large baking sheet with parchment paper.

Prepare the Eggs

1. Crack one egg at a time over a fine mesh strainer and let the thin liquid strain out. Transfer the egg portion that is left in the strainer to a small bowl or ramekin (one egg per ramekin).

Prepare the Potatoes

1. Combine salt, pepper, dried herbs, and smoked paprika. Toss potatoes with olive oil. Season with spice mixture and toss to coat well.
2. Arrange potatoes in a single layer on the parchment half of the baking sheet. Transfer to preheated oven and bake for 15 minutes while you prepare the eggs.

Poach the Eggs

1. Fill a large stock pot with water (water should be about 4 inches deep). Bring to a boil, then reduce to a low simmer so that there are bubbles forming on the bottom of the pot but not breaking the surface.
2. Stir in vinegar and give the water a good stir to create a whirlpool effect/vortex. Immediately slide one egg into the center of the vortex (try to hold the ramekin as close to the water as you can as you let the egg slide in so it doesn't drop from a height and hit the bottom of the pot).
3. Set a timer for 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat process with remaining eggs. (See notes for time saving tips and alternate method)

English Muffins and Canadian Bacon

1. When your potatoes have cooked for 15 minutes, take the pan out of the oven. Butter your english muffin halves and place them buttered side down on the empty half of the pan. Add your Canadian bacon slices to this half of the pan as well in a single layer (I like to spritz their portion of the pan with a bit of nonstick spray before adding them to the pan).
2. Return to the oven for 3-5 minutes longer until Canadian bacon and muffins begin to brown around the edges.

Assemble and Serve

1. Turn your English muffins over and top with two slices of Canadian bacon, followed by a poached egg and a hearty drizzle of hollandaise sauce. Serve immediately with the crispy potatoes.