Belle's Benedict Recipe

Prep potatoes: place diced potatoes in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat dry.

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When shimmering, add potatoes in a single layer (work in two batches if needed). Cook without stirring for 4–5 minutes until bottoms are golden.

Add the remaining 1 tbs olive oil, diced onion and bell pepper to the skillet. Stir and continue to cook, turning potatoes occasionally, for 8–10 minutes until potatoes are tender and browned.

Season with paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat or transfer to a low oven (200°F / 95°C) while finishing eggs and hollandaise.

Prepare a double boiler

Bring 1–2 inches of water to a simmer in a saucepan. Use a heatproof bowl that fits over the pan without touching the water. Keep water at a gentle simmer (not boiling).

Combine egg yolks (3), lemon juice (1 tbs), Dijon mustard (1/2 tsp) and a pinch of salt in the bowl. Whisk briskly to combine.

Place the bowl over the simmering water and whisk constantly. As the mixture warms and thickens slightly (1–2 minutes), begin to drizzle the melted butter in a slow, steady stream while whisking. Continue until sauce is smooth and thickened (about 3–4 minutes total). Remove from heat.

Taste and divide sauce into portions for different finishes: set aside ~2 tbs for classic hollandaise; to one portion add 1/2 tsp hot sauce and a pinch of cayenne for spicy hollandaise; to another portion stir in 1 tbs chopped dill and 1/8 tsp smoked paprika for herbed-smoky hollandaise (or adjust to preference). Keep warm over very low heat or in a thermos; if sauce gets too thick, whisk in 1–2 tsp warm water to loosen.

Season each portion with 1/8–1/4 tsp salt and a small pinch of white pepper if desired. Keep covered and warm until plating.

Split and toast English muffins: halve the 2 English muffins, butter each cut side with 2 tbs butter, and toast in a skillet or under broiler until golden. Keep warm.

Prepare poaching liquid: in a wide shallow saucepan, bring 3 inches of water to a gentle simmer and add 1 tsp white vinegar. Use a spoon to create a gentle whirlpool.

Crack each egg into a small cup. One at a time, lower the cup close to the water and gently slide an egg into the center of the whirlpool. Poach 3–3.5 minutes for runny yolks or 4–4.5 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs, gently blot on paper towel to remove excess water, and keep warm on a plate in a low oven if needed.

For ham/canadian bacon: heat a skillet over medium and sear slices 1 minute per side until warmed and slightly caramelized. For smoked salmon: no heating required—keep chilled. For sautéed spinach: sauté 1/2 cup spinach in 1 tsp butter until wilted and squeeze out excess moisture.

Place the toasted English muffin halves on plates. Top each half with the chosen protein: one half with two slices of ham (or equivalent), the other half with smoked salmon or a spoonful of sautéed spinach, as selected.

Place one poached egg on top of each prepared muffin half.

Ladle about 2–3 tbs of the chosen hollandaise onto each egg — one style per half as desired (e.g., classic on ham, herbed on salmon).

Sprinkle each English muffin half with chopped chives, a little extra smoked paprika on the smoky hollandaise if used, and a grind of black pepper. Add optional parsley and serve lemon wedges on the side.

Plate the home fries alongside the two benedict halves and serve immediately.