Classic Eggs Benedict with Crispy Potato Chips and Garden Salad

1.Prepare the Crispy Chips: Place the cut potatoes in a large bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat them completely dry with paper towels. Heat vegetable oil in a deep pot or fryer to 160°C (325°F). Fry the chips in batches for 5-7 minutes until cooked through but pale (blanching). Remove and drain on paper towels. Increase the oil temperature to 190°C (375°F). Fry the blanched chips again for 2-4 minutes until golden brown and crispy. Drain, toss immediately with salt, and set aside.

2.Prepare the Hollandaise Sauce: Combine the egg yolks, lemon juice, cayenne pepper, salt, and pepper in a heatproof bowl set over a saucepan of simmering water (ensure the water does not touch the bottom of the bowl). Whisk constantly until the mixture thickens and coats the back of a spoon (reaching about 70°C/160°F). Remove the bowl from the heat. Slowly drizzle in the warm melted butter while continuously whisking vigorously until the sauce is thick and emulsified. Keep warm, stirring occasionally.

3.Prepare the Base: Lightly toast the split English muffins until golden. Spread lightly with softened butter. In a separate skillet, quickly sear the Canadian bacon or ham slices until lightly browned and heated through.

4.Poach the Eggs: Bring a wide saucepan of water to a gentle simmer. Add the white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water and carefully slide one egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain excess water. Repeat for the remaining eggs.

5.Assemble the Salad: In a medium bowl, toss the mixed greens, cherry tomatoes, and cucumber slices with olive oil, red wine vinegar, salt, and pepper until lightly coated. Set aside.

6.Assemble the Dish: Place two toasted muffin halves on each plate. Top each muffin with a slice of warm Canadian bacon, followed by one perfectly poached egg. Generously spoon the warm Hollandaise sauce over the eggs, ensuring it cascades down the sides. Serve immediately alongside a portion of the crispy chips and the fresh garden salad.