This is really a feast of all the things you love about brunch...or at least, all the things that I love about it. The process took 2 hours and the combined effort from Andi and I, and it was gone from my plate in seconds.
I worked on the eggs Benedict while Andi cooked the bacon and sliced up the ham and cheese. The hardest part about the eggs Benedict is the hollandaise sauce. I used a recipe from Tyler Florence but it turned out way to thick. I thinned it out with hot water right before serving and it was pretty good.
I was going to skip the instructions for the eggs benedict and move on to the sauce, but then I realized that there might be a need to explain what a Eggs Benedict is. It's basically a English muffin base topped with a piece of protein, an egg, and hollandaise sauce. The most classic version is with ham and a poached egg, but I've seen it done with salmon, bacon, and all sorts of different stuff.
2 english muffins
4 poached eggs
4 pieces of ham
2 egg yolks
1/2 stick of butter (1/4 cup)
1 tsp lemon juice
1 tsp lemon zest
1 pinch of salt
1 pinch of cayenne
Melt the butter in the microwave and slowly whisk into the egg yolks. To make it easier, put a ring of towel under the bowl and pour with one hand while whisking with the other. When all the butter is in, you can add the rest of the ingredients and adjust the seasoning.
Toast the English muffins and set them on the plate. Top each with a piece of ham and a poached egg. Drizzle over the hollandaise sauce.
Moving on to the crepes. I used Alton Brown's recipe here but noticed that it was a little on the thick side and thinned it out with a little bit more milk. Ladle some into a large pan and swirl it so that the batter covers the entire pan. When it looks cooked, flip it over to lightly brown the other side. Andi finished it off by rolling it up with cheese and ham.
The potatoes were my favorite. I wasn't expecting it but it turned out super crispy. I microwaved the potatoes for 10 minutes then cut them into cubes. I heated a large pan with half an inch of oil and fried it. I left the skin on so maybe that's why it crisped up so nicely.