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TEST KITCHEN APPROVED

Eggs Benedict Baked Potatoes

Name: Eggs Benedict Baked Potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; 4 large eggs; 1/2 teaspoon salt; 1/2 teaspoon pepper; 8 slices halved Canadian bacon, warmed; 1/4 cup prepared hollandaise sauce; Minced fresh parsley, optional

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Becky Carver, Cleveland, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 21, 2022

This is a new way to do breakfast potatoes! This baked potato dish would be eggs-cellent for brunch or a breakfast-for-dinner evening! The options are endless, but one thing's for sure: Once you get a taste, you'll want more! —Becky Carver, North Royalton, Ohio

TEST KITCHEN APPROVED

Eggs Benedict Baked Potatoes

2 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:1 hour 15 min

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Ingredients

4 large baking potatoes
4 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices halved Canadian bacon, warmed
1/4 cup prepared hollandaise sauce
Minced fresh parsley, optional

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Directions

1
Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes.

2
Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
3
Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Top potatoes with Canadian bacon, poached eggs and hollandaise sauce. If desired, sprinkle with minced parsley.