Cookwith

Name: California Classic Eggs Benedict with Home Fries and Berry Crumble
Prep time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 4 large eggs; 2 English muffins, split; 4 slices Canadian bacon; 1/2 cup unsalted butter (for hollandaise); 2 large egg yolks (for hollandaise); 1 tablespoon fresh lemon juice; 1/2 teaspoon Dijon mustard; Salt and cayenne pepper, to taste; 1 tablespoon chopped chives or parsley (garnish); 3 medium red potatoes, diced; 1/2 red bell pepper, diced; 1/2 yellow onion, diced; 1 tablespoon olive oil; Salt and pepper, to taste (for potatoes); 1/2 cup mixed fresh berries; 1 teaspoon sugar; 1 tablespoon rolled oats; 1 tablespoon all-purpose flour; 1 tablespoon brown sugar; 1 tablespoon cold butter; 1/4 cup ketchup (for serving); Small handful fresh microgreens or arugula (for garnish)

California Classic Eggs Benedict with Home Fries and Berry Crumble

bretson

This brunch plate brings together the best of California’s breakfast scene: perfectly poached eggs and Canadian bacon atop toasted English muffins, all smothered in silky hollandaise sauce. The side of crispy home fries with bell peppers and onions adds comfort, while a mini berry crumble offers a sweet finish. This recipe is ideal for a weekend treat or a brunch gathering and balances hearty, savory, and sweet elements for a memorable meal.

Ingredients

Instructions

Preheat oven to 375°F (190°C).
Toss diced potatoes with olive oil, salt, pepper, bell pepper, and onion. Spread on a baking sheet and roast for 25-30 minutes, tossing halfway, until golden and crisp.
For the berry crumble: In a small ramekin, combine berries and sugar. In a bowl, mix oats, flour, brown sugar, and cold butter until crumbly, then sprinkle over berries. Bake alongside potatoes for 15-20 minutes until bubbly and golden.
Fill a saucepan with 3 inches of water, bring to a simmer, add a splash of vinegar. Crack each egg into a small bowl, swirl water, and gently slide in eggs. Poach for 3-4 minutes, then remove with a slotted spoon and drain on paper towels.
In a small skillet, brown Canadian bacon slices for 1-2 minutes per side. Toast English muffin halves until golden.
For hollandaise: Melt butter. In a heatproof bowl, whisk egg yolks, lemon juice, and Dijon over barely simmering water until slightly thickened. Slowly drizzle in melted butter, whisking constantly, until emulsified. Season with salt and cayenne.
To assemble: Place toasted muffin halves on plates. Top each with Canadian bacon, a poached egg, and spoon over hollandaise. Sprinkle with chives or parsley and a pinch of paprika if desired.
Arrange home fries on the side, garnish with microgreens, and serve with a ramekin of ketchup and the berry crumble.