Eggs Benedict with Crispy Pan-Fried Potatoes

Eggs Benedict adapted from MarthaStewart.com
Crispy Pan-Fried Potatoes adapted from Chez Panisse Cafe Cookbook

I absolutely love breakfast foods. I could eat them all meals of the day. I named this blog entry "Sunday Brunch," but it was actually a late lunch for us today. Aubrey told me that it was one of the best breakfasts that he's ever had, so I was pleased. I poached the eggs a bit longer than the recipe says to because I like mine a little thick in the middle. The potatoes were perfectly crispy. The recipe says to season them with garlic and parsley, but I omitted them because I like mine plain with just salt and pepper.



Eggs Benedict

Ingredients:
Serves 2
1/2 cup vinegar
4 large eggs
4 slices Canadian bacon (1/4 inch each)
2 English muffins, split and toasted
Hollandaise Sauce (recipe below)
1 tablespoons chopped fresh chives, for serving
Crispy Pan-Fried potatoes for side

Directions:
In a large saucepan, bring vinegar and 10 cups water to a boil over high heat; immediately reduce heat to a low simmer.
Crack each egg into an individual bowl, checking for shells. Working in two batches, gently drop 2 eggs, one at a time, into simmering water (they will look like flying saucers) and cook for 2 minutes (I did about 3 min). Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain. Repeat process until all eggs are cooked. Let water continue to simmer.
Heat a medium skillet over medium-high heat. Cook Canadian bacon for one minute on each side; remove from heat and cover to keep warm.
Return eggs to simmering water until heated through, about 1 minute. Place each English muffin face up on a plate. Top each muffin half with a slice of Canadian bacon and a poached egg. Top eggs with Hollandaise sauce and garnish with chives. Serve immediately with potatoes.

Hollandaise Sauce

Ingredients:
2 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into small pieces
Coarse salt
Cayenne pepper
Freshly squeezed lemon juice

Directions:
In a heatproof bowl, set over (but not touching) simmering water, whisk together yolks with 1 tablespoon water until fluffy and doubled in volume. Whisk in butter until melted and well combined; mixture should thicken and coat the back of a spoon. Season with salt, cayenne pepper, and lemon juice (make sure you add a little at a time so you don't add too much... I probably added a large pinch of cayenne, a large pinch of salt and maybe 1-2 teaspoons of lemon juice). Let stand at room temperature until ready to use, up to 1 hour.

Crispy Pan-Fried Potatoes

Ingredients:
2 large medium-size russet potatoes
1 cup peanut oil
Salt and pepper
1 garlic clove, peeled (omitted)
Small handful parsley sprigs (omitted)

Directions:
Peel the potatoes and cut them into 3/4-inch cubes. Boil them in a large pot of generously salted water until they are tender when pierced with a knife, but still retain their shape. Drain and cool. Warm an 8-inch cast iron pan over medium heat. When the pan is hot, add the oil and heat until the surface of the oil just begins to ripple. Add enough potatoes to cover the bottom of the pan and fry them undisturbed until they begin to brown. Carefully turn the potatoes and continue to cook, shaking the pan occasionally until they are golden on all sides, about 10-15 minutes in all. Drain on absorbent paper and keep warm in a low oven. Just before serving, finely chop together the garlic and parsley. Pile the potatoes onto a warm platter, sprinkle with salt, freshly milled pepper, and the garlic and parsley, and serve.