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Finishing Potatoes for Eggs Benedict

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Part of the video series: Eggs Benedict & Eggs Florentine Recipes

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Summary: Browning potatoes for your Eggs Benedict dish and preparing to poach eggs; learn this and more tips and preparation tips in this free online cooking video from Chef Donn Ovshak, expert chef!

Views: 270 | Tags: recipes, make, cook, dinner, cooking, eggs, chef, meal

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About the Expert

Chef Donn Ovshak Chef Donn Ovshak is a member of the elite Executive Chefs of the world. He is currently working at the world famous Ice House in Pasadena. read more

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Video Transcript

Finishing Potatoes for Eggs Benedict

Welcome back, I'm Chef Donn O. We are making our classic Eggs Benedict today. We have our onions going for the potatoes. The potatoes have been blanched. Our hollandaise is made and now it is time to poach the eggs. First off what I need to do is add acid to the poaching liquid. What this does you can add either lemon or vinegar. What the acid does is holds the whites to the yolks otherwise, what will happen is you will have a poached yolk and the egg white will be all over the pan. We are going to add a generous amount of lemon to this water. We are going to let that heat up and while that is going on you will notice our onions are nicely brown so it is time to add the potatoes, mix them up, and we are going to increase the heat here because we want our breakfast potatoes actually browned. I am going to add a little bit of salt and black pepper and maybe a teaspoon and we can adjust it accordingly afterwards. Now add a little bit of black pepper. I always prefer to put it in my hand first before it goes over. A lot of times it goes over and it is hard to get the pepper out so this regulates it. Okay now I will leave the potatoes alone for a little bit. I will let them brown on the side that is done right now and then I'll flip it and brown them a little more. We want them to be a nice golden brown and somewhat crisp. What I am going to do now is move these to the back burner and we can toast our English muffin and our Canadian bacon. Once that is ready we will drop our eggs in our poaching liquid. You don't want to drop your eggs first because they might over cook. You want to bring them out right on time. Okay so let's go to the back burner. Now I prefer to do the English muffin with butter in a pan.

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