Homemade Irish Eggs Benedict for Weekend Brunch
Toasted potato farls topped with Irish bacon, poached eggs, and creamy hollandaise sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
4 potato farls
4 slices Irish bacon or ham
4 large eggs
1 tablespoon white vinegar
3 egg yolks
1/2 cup unsalted butter, melted
1 tablespoon lemon juice
Salt and cayenne or white pepper to taste
Fresh chives or parsley for garnish
Instructions
- Melt butter and keep warm.
- Whisk egg yolks and lemon juice over simmering water until thickened.
- Slowly whisk in melted butter to form hollandaise. Season and keep warm.
- Cook bacon in a skillet until lightly browned.
- Simmer water with vinegar and poach eggs for about 3 minutes.
- Toast potato farls in a skillet.
- Assemble by layering farl, bacon, poached egg, and hollandaise.
- Garnish and serve immediately.
Notes
Keep hollandaise warm but not overheated. Poach eggs just before serving for best results.