Eggs Benedict with Hash Browns

Step 1

Cook the 2 cups frozen hash browns in a large skillet with 2 tbsp butter over medium-high heat, pressing flat, until golden and crisp, about 8-10 minutes. Season with 0.25 tsp salt.

Step 2

Split and toast the 2 English muffins until golden. Keep warm.

Step 3

Poach the 4 eggs: bring a pot of water to a gentle simmer, add 1 tbsp vinegar (optional), swirl, and slide in each egg. Cook until whites set but yolks are runny, 3-4 minutes.

Step 4

Make hollandaise: whisk 2 egg yolks and 1 tbsp lemon juice in a heatproof bowl over simmering water until thick, then slowly whisk in 4 tbsp melted butter until creamy and smooth, about 2-3 minutes. Season with 0.25 tsp salt.

Step 5

Warm the 4 slices Canadian bacon in a skillet over medium heat, about 1 minute per side.

Step 6

Assemble: place muffin halves on plates, top with bacon, then a poached egg, and spoon hollandaise over. Serve with hash browns and a sprinkle of black pepper if desired.