Classic Benedict Recipe

Simmer

Place trimmed corned beef brisket in a large pot. Add pickling spice, smashed garlic, kosher salt, crushed black pepper and enough water to cover (about 8 cups). Bring to a gentle simmer over medium-high heat, then reduce heat to low and simmer gently, uncovered, for 2 to 2.5 hours until fork-tender. Skim foam as needed.

Rest and slice

Remove brisket from liquid and let rest 15 minutes. Thinly slice against the grain into 6 portions. Keep warm in foil or in a low oven (200°F/95°C) until plating.

Prepare double-boiler

Bring 1-2 inches of water to a simmer in a small saucepan. Use a heatproof bowl that sits on top of the pan without touching the water.

Whisk yolks

In the bowl, whisk the 4 egg yolks with lemon juice and Dijon until slightly thickened. Place bowl over simmering water and whisk continuously until the mixture becomes pale and ribbons form (do not let it get too hot to avoid scrambling).

Emulsify butter

Remove bowl from heat. Very slowly drizzle in the melted butter while whisking vigorously until sauce is thick and glossy. Season with salt and white pepper (or cayenne). Keep warm in a thermos or over very low heat, whisking occasionally. If sauce becomes too thick, whisk in 1 tsp warm water to loosen.

Cook potatoes

If using raw diced potatoes: parboil diced russet potatoes in salted water for 6-8 minutes until just tender, then drain and dry. If using pre-par-cooked home fries, heat directly. In a large skillet over medium-high heat, add olive oil. Add potatoes and spread in a single layer. Let crisp undisturbed 3-4 minutes, then stir occasionally until golden and crisp, about 8-10 minutes total. Season with smoked paprika, salt and pepper. Keep warm.

Toast bread

Heat a skillet or griddle over medium heat. Add butter and toast marble rye slices until golden brown on both sides, about 1-2 minutes per side. Keep warm.

Sear proteins

In the same skillet, add a teaspoon of neutral oil. Warm Canadian bacon slices 30-60 seconds per side until lightly browned. Quickly sear the sliced corned beef about 30-45 seconds per side to warm and develop slight crust. Remove and keep warm.

Prepare poaching water

Bring a wide shallow pan of water to a gentle simmer (not a boil). Add 2 tbs white vinegar to help eggs set. Create a gentle whirlpool with a spoon.

Poach eggs

Crack each egg into a small ramekin. One at a time, slip eggs into the simmering water near the center of the whirlpool. Cook 3 to 3.5 minutes for runny yolks (4 minutes for slightly firmer). Remove with a slotted spoon, drain on paper towel briefly and keep warm in a shallow bowl of warm water if not plating immediately.

Prepare avocado

Halve and pit the avocado. Scoop into a bowl and lightly smash with a fork. Season with 1 tsp lemon juice and a pinch of salt. Keep slightly chunky.

Plate components

For each serving: place one toasted marble rye slice on the plate. Layer one slice of Canadian bacon and a portion of sliced corned beef (about 3-4 oz) on top of the toast. Spoon a generous tablespoon of smashed avocado to the side or on top, then place a poached egg over the proteins.

Add hollandaise & toppings

Ladle 2-3 tablespoons of warm hollandaise over each poached egg. Arrange home fries on the side (about 1/2 cup per plate). Scatter pickled red tomato slices around the plate, sprinkle 1-2 tablespoons crumbled feta over the avocado and tomatoes, and finish with a light drizzle (about 1 tsp) of balsamic reduction and microgreens or chopped chives.

Serve immediately while hollandaise and eggs are warm. Offer extra hollandaise and cracked black pepper at the table.