Eggs Benedict with Roasted Potatoes

Eggs Benedict
Serves 4
1 cup white-wine vinegar
8 large eggs
8 slices Canadian bacon (1/4 inch each)
4 English muffins, split and toasted
Hollandaise
2 tablespoons chopped fresh chives, for serving
Roasted Potatoes, for serving

Directions

In a large saucepan, bring vinegar and 16 cups water to a boil over high heat; immediately reduce heat to a low simmer.

Crack each egg into an individual bowl, checking for shells. Working in two batches, gently drop eggs, one at a time, into simmering water and cook for 2 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain. Repeat process until all eggs are cooked. Let water continue to simmer.

Heat a medium skillet over medium-high heat. Cook Canadian bacon for one minute on each side; remove from heat and cover to keep warm.

Return eggs to simmering water until heated through, about 1 minute. Place each English muffin face up on a plate. Top each muffin half with a slice of Canadian bacon and a poached egg. Top eggs with Hollandaise sauce and garnish with chives. Serve immediately with roasted potatoes.

Hollandaise
Makes enough for 4 servings
2 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into small pieces
Coarse salt
Cayenne pepper
Freshly squeezed lemon juice

In a heatproof bowl, set over (but not touching) simmering water, whisk together yolks with 1 tablespoon water until fluffy and doubled in volume. Whisk in butter until melted and well combined; mixture should thicken and coat the back of a spoon. Season with salt, cayenne pepper, and lemon juice. Let stand at room temperature until ready to use, up to 1 hour.

Roasted Potatoes
Serves 4
2 tablespoons olive oil, plus more for baking dish
2 russet potatoes, cut into large cubes
3 tablespoons chopped parsley
2 tablespoons grapeseed oil
Coarse salt and freshly ground black pepper
Directions

Preheat oven to 375 degrees. Oil a medium baking dish; set aside

In a medium bowl, toss potatoes together with 2 tablespoons parsley and both oils; season with salt and pepper. Transfer to prepared baking dish, spreading potatoes in an even layer. Bake until soft, about 20 minutes.

Transfer potatoes to a medium skillet over medium-high heat. Cook potatoes until brown and crisp, 2 to 3 minutes; season with salt and pepper and remaining tablespoon parsley; serve immediately.