A delicious Irish-American twist on a brunch classic! Savory potato boxty pancakes replace the English muffin, topped with perfectly poached eggs, Canadian bacon, and a creamy, homemade hollandaise sauce. The ultimate comfort food breakfast.
Prep20 min
Cook30 min
Servings4
Serving size: 2 pieces(2 boxty pancakes topped with ham, poached eggs, and hollandaise sauce)
Master the art of poaching eggs with this foolproof guide. Achieve delicate, perfectly cooked eggs with firm whites and a luscious, runny yolk every time. A simple, elegant technique for a satisfying breakfast, brunch, or light meal.
Master the art of making perfectly crispy, salty, and savory bacon strips in a skillet. This classic American breakfast staple is incredibly simple and fills your home with an irresistible aroma. The key is starting with a cold pan for perfectly rendered fat and an even cook.
A rich, creamy, and tangy emulsion of egg yolk, butter, and lemon juice. This classic sauce is the star of Eggs Benedict and a luxurious topping for asparagus, fish, or steak.
About Boxty Benedict, Poached Eggs, Pan-Fried Bacon and Hollandaise Sauce
Boxty Benedict with tender poached eggs, crispy bacon, and rich hollandaise. A protein-packed brunch delight!
This irish_american dish is perfect for brunch. With 1784.9 calories and 101.72000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
8 slices
Canadian Bacon
(Or thick-cut ham)
3 pcs Egg Yolks (From large eggs, for hollandaise)
0.5 cup Unsalted Butter (Melted, for hollandaise)
2 tbsp Lemon Juice (Freshly squeezed)
0.125 tsp Cayenne Pepper
2 tbsp Chives (Finely chopped, for garnish)
Instructions
1
Prepare the Potatoes for Boxty
Peel the potatoes. Cut one potato in half and boil it until tender, about 15-20 minutes. Drain, mash well, and set aside to cool completely.
Finely grate the second, raw potato onto a clean kitchen towel or several layers of cheesecloth.
Gather the towel around the grated potato and wring it out over a bowl, squeezing as hard as you can to remove all excess liquid. This step is critical for crispy boxty.
2
Make the Boxty Batter
In a large mixing bowl, combine the cooled mashed potato and the squeezed grated potato.
Sift the all-purpose flour, baking soda, salt, and black pepper over the potatoes.
Pour in the buttermilk and gently mix with a fork until a thick, shaggy batter forms. Do not overmix.
3
Cook the Boxty
Heat 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat.
Drop heaping spoonfuls (about 1/4 cup each) of batter into the skillet, flattening them slightly into 3-4 inch pancakes. Cook in batches to avoid overcrowding.
Fry for 4-5 minutes per side, until deep golden brown, crisp on the outside, and cooked through. Add more butter for each new batch.
Transfer cooked boxty to a wire rack on a baking sheet and keep warm in a low oven (200°F / 95°C).
4
Prepare the Hollandaise Sauce
In a small, heatproof bowl, whisk the egg yolks and lemon juice together for a minute until they are pale and slightly frothy.
Create a double boiler by setting the bowl over a saucepan filled with an inch of gently simmering water. Ensure the bottom of the bowl does not touch the water.
Whisking constantly, slowly drizzle in the melted butter in a very thin, steady stream. Continue whisking until the sauce has thickened to a creamy consistency, about 3-5 minutes.
Remove from the heat immediately. Whisk in the cayenne pepper and a pinch of salt. Cover and keep in a warm spot.
5
Poach Eggs and Warm Bacon
While making the sauce, bring a separate pot of water to a gentle simmer. Add the white vinegar, which helps the egg whites set.
Crack each egg into an individual small cup or ramekin.
Create a gentle whirlpool in the simmering water with a spoon and carefully slide the eggs in, one or two at a time. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
Remove the poached eggs with a slotted spoon and briefly drain on a paper towel.
In a separate skillet, warm the Canadian bacon slices over medium heat for about 1 minute per side until heated through.
6
Assemble and Serve
Arrange two warm boxty pancakes on each serving plate.
Place two slices of warm Canadian bacon on top of the boxty.
Carefully set a poached egg on top of each stack.
Generously spoon the warm hollandaise sauce over the eggs.
Garnish with freshly chopped chives and a crack of black pepper. Serve immediately.
143cal
13gprotein
1gcarbs
10gfat
Ingredients
8 pieces Large Eggs (Use the freshest eggs possible for best results)
2 L Water (For poaching)
2 tbsp White Vinegar (Helps the egg whites set)
0.5 tsp Salt (For seasoning, to taste)
0.25 tsp Black Pepper (Freshly ground, for seasoning)
Instructions
1
Prepare the Poaching Liquid
Fill a medium saucepan or pot with about 3-4 inches (8-10 cm) of water.
Add the white vinegar. This is crucial for helping the egg whites coagulate and hold their shape.
Bring the water to a gentle simmer over medium heat. Look for small, consistent bubbles rising from the bottom, but the surface of the water should be barely moving. Do not let it reach a rolling boil.
2
Prepare the Eggs
For the neatest shape, crack one egg into a fine-mesh sieve set over a small bowl.
Allow the thin, watery part of the egg white to drain away for about 30 seconds.
Gently transfer the egg from the sieve into a small ramekin or bowl. Repeat for each egg, keeping them in separate ramekins.
3
Poach the Eggs
Using a spoon, stir the simmering water to create a gentle vortex or whirlpool.
Carefully and slowly slide one egg into the center of the vortex. The swirling motion will help the white wrap around the yolk.
Cook for 3-4 minutes. For a very runny yolk, aim for 3 minutes. For a slightly firmer, liquid yolk, cook for 4 minutes.
Poach eggs in batches of 1-2 at a time to maintain water temperature and prevent them from sticking together.
4
Remove and Serve
Using a slotted spoon, carefully lift the poached egg out of the water.
Gently blot the bottom of the spoon on a paper towel to remove any excess water.
Place the egg on your serving dish (e.g., avocado toast, salad, or English muffin).
Immediately season with salt and freshly ground black pepper to taste. Serve warm.
1 lb Regular-Cut Bacon (About 16-20 strips. Thick-cut will require a longer cooking time.)
Instructions
1
Prepare the Pan and Bacon
Arrange the bacon strips in a single layer in a large, cold skillet (cast iron or non-stick works well).
Do not overlap the strips to ensure even cooking. It is crucial to start with a cold pan to allow the fat to render slowly and evenly, which is the secret to crispy bacon.
2
Render the Fat
Place the skillet on the stove over medium-low heat.
Cook for 8-10 minutes without moving the strips. As the pan heats up, the fat will slowly render out. The bacon will start to sizzle and become translucent before it begins to brown.
3
Flip and Finish Cooking
Using tongs, carefully flip each strip of bacon. Be cautious of hot, splattering grease.
Continue to cook for another 5-7 minutes on the second side, or until the bacon reaches your desired level of crispiness. The bacon will continue to crisp up as it cools on the paper towel.
4
Drain and Serve
Once cooked to perfection, use tongs to transfer the bacon strips to a plate lined with paper towels to absorb excess grease.
Let it rest for a minute before serving warm.
5
Save the Bacon Fat (Optional)
Let the skillet cool slightly. Carefully pour the rendered bacon fat through a fine-mesh sieve into a heat-safe container like a glass jar.
Allow it to cool completely before sealing and storing in the refrigerator for up to 3 months. Use it for frying eggs, roasting vegetables, or making cornbread.
3 pcs egg yolks (from large eggs, at room temperature)
0.5 cup unsalted butter (melted and kept warm)
1.5 tbsp lemon juice (freshly squeezed)
1 tbsp water
0.25 tsp salt
0.125 tsp cayenne pepper (a small pinch)
Instructions
1
Set up the double boiler: Fill a small saucepan with about 1-2 inches of water and bring to a gentle simmer over medium-low heat. Find a heatproof bowl (preferably stainless steel) that fits snugly over the saucepan without touching the water. Melt the butter in a separate small pan or the microwave and keep it warm.
2
Whisk the egg yolks and lemon juice: In the heatproof bowl (off the heat), add the egg yolks, lemon juice, and 1 tablespoon of water. Whisk vigorously for about 30 seconds until the mixture is frothy and slightly pale.
3
Cook the yolk mixture: Place the bowl over the simmering water. Whisk constantly and vigorously, making sure to scrape the sides and bottom of the bowl. Continue whisking for 3-5 minutes, until the mixture has doubled in volume, thickened, and forms ribbons when the whisk is lifted.
4
Emulsify with butter: Remove the bowl from the heat immediately to prevent the eggs from scrambling. Begin adding the warm melted butter very slowly, starting with just a few drops at a time, while whisking constantly. Once the sauce starts to thicken and emulsify, you can pour the rest of the butter in a slow, steady stream while continuing to whisk. Discard the milky solids at the bottom of the butter pan.
5
Season and serve: Once all the butter is incorporated, whisk in the salt and cayenne pepper. Taste and adjust seasoning if needed. If the sauce is too thick, whisk in a teaspoon of warm water. Serve immediately for the best texture and flavor.
