Sheet Pan Eggs Benedict with Crispy Potatoes
User Reviews
5
Sheet Pan Eggs Benedict with Crispy Potatoes
Description
This layered breakfast dish combines several elements cooked with distinct techniques. The hollandaise sauce is prepared by slowly emulsifying melted butter with egg yolks and lemon juice for a rich, smooth topping. Potatoes toss with olive oil, herbs, smoked paprika, salt, and pepper before roasting until crisp and tender.
Eggs are poached gently in simmering water, typically with vinegar to aid coagulation, either one or two at a time to maintain shape, resulting in soft whites and runny yolks. Canadian bacon is warmed separately while English muffins toast and spread with butter for base layers.
To assemble, toasted muffins are topped with Canadian bacon and poached eggs, then drizzled with hollandaise. Crispy potatoes on the side add savory crunch, completing a hearty meal with balanced textures and flavors.
Tips include adjusting poaching methods for efficiency, understanding that swirling water creates better-shaped eggs but requires managing cooking times for multiple eggs. English muffin choice influences texture and flavor, with options like sourdough offering variation.
Ingredients
Potatoes
- 1 pound red potatoes cut into ½ inch pieces, baby
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper cracked
- ½ teaspoon dried herbs
- ½ teaspoon smoked paprika
Hollandaise Sauce
- 8 tablespoons butter
- 4 egg yolk
- 2 teaspoons lemon juice
- ¼ teaspoon salt
Eggs Benedict
- 4 English Muffin
- 4 tablespoons butter softened
- 4 egg large
- 2 tablespoons vinegar I used apple cider vinegar
- 8 Canadian bacon slices
Instructions
Make the Hollandaise Sauce
- Melt butter in a small sauce pan over medium-low heat (keep the heat low).
- 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.
- 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.)
- Preheat oven to 425 degrees. Cover half of a large baking sheet with parchment paper.
Prepare the Eggs
- 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
- Combine salt, pepper, dried herbs, and smoked paprika. Toss potatoes with olive oil. Season with spice mixture and toss to coat well.
- 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
- 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.
- 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).
- 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
- 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).
- Return to the oven for 3-5 minutes longer until Canadian bacon and muffins begin to brown around the edges.
Assemble and Serve
- 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.
Notes
- Use preferred English muffins; sourdough is recommended for added flavor.
- Create a water vortex when poaching one egg at a time for perfectly shaped eggs; this method takes longer but yields tidier results.
- To save time, poach two eggs by adding the second egg after one minute of cooking the first; monitor and remove eggs individually based on cook time.
- Alternatively, poach all eggs simultaneously without swirling but expect less perfect shapes and some egg white wisps to trim.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 363mg | 121% |
| Sodium | 840mg | 35% |
| Potassium | 741mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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