Brunch Time Benedict Recipe

Prepare bacon and muffin

Preheat oven to 375°F (190°C) if finishing bacon in oven, or preheat a skillet over medium heat. Cook bacon until crisp or to desired doneness (about 6–10 minutes in a skillet, turning as needed). Drain on paper towels. While bacon cooks, split the English muffin, spread about 1/2 tbs butter total (quarter tbs per half) and toast on a griddle or skillet over medium heat until golden, about 2–3 minutes per side. Keep warm.

Griddle tomato

Heat a small nonstick skillet or griddle over medium-high heat. Add 1 tsp olive oil and a light pinch of salt. Place tomato slices cut-side down and cook 1.5–2 minutes until grill marks appear, then flip and cook another 1–1.5 minutes just to warm through. Remove and keep warm.

Sauté spinach

In the same skillet used for tomato (reduce heat to medium), add 1/2 tbs butter. Add fresh spinach and a squeeze of lemon (about 1/4 lemon) and a pinch of salt and pepper. Sauté, stirring, until just wilted, about 1–2 minutes. Remove and set aside on a plate.

Poach eggs

Fill a wide shallow saucepan with 3 inches (about 7–8 cm) of water and bring to a gentle simmer; add 1 tsp vinegar (optional) to help coagulation. Crack each egg into a small cup. Create a gentle whirlpool in the simmering water with a spoon and gently slip one egg in at a time. Cook until whites are set but yolks are still soft, about 3 minutes for a runny yolk. Use a slotted spoon to lift eggs and briefly rest on a paper towel to drain excess water. Keep warm.

Assemble benedict

Place the toasted English muffin halves on a plate. Top each half with sautéed spinach, then a griddled tomato slice, then half an avocado fan (arrange about 1/4 of the avocado per muffin half), and then a strip of bacon (or crumbled if preferred). Gently place a poached egg on top of each stack.

Finish and garnish

Spoon hollandaise sauce generously over each poached egg so it drips down the sides. Finish with a pinch of black pepper, a tiny pinch of cayenne if desired, and chopped chives. Serve immediately.

Clarify butter (optional quick method)

Melt the unsalted butter in a small saucepan over low heat until just melted and foamy. You may skim the foam for a clearer sauce, or use whole melted butter. Keep warm but not hot.

Make the emulsion

Fill a medium saucepan with about an inch of water and bring to a very gentle simmer to create a double boiler. In a heatproof bowl that fits over the saucepan without touching the water, whisk together the 2 egg yolks, lemon juice, and Dijon mustard until slightly thickened. Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the warm melted butter a little at a time while whisking vigorously to build an emulsion. Continue until all butter is incorporated and sauce is glossy and thickened — this takes about 3–5 minutes. Remove from heat.

Season and adjust

Season with 1/4 tsp salt and a pinch of cayenne or a drop of hot sauce. Taste and adjust lemon or salt as needed. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Keep the hollandaise warm (not hot) by covering lightly or placing the bowl in a warm place while finishing the assembly. Use within 30 minutes for best texture.