Caffe Benedict Recipe

Par-cook the potatoes

Put diced potatoes into a pot, cover with cold water and 1/2 tsp salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and spread on a sheet pan to steam-dry for 3–4 minutes.

Heat a large skillet over medium-high heat. Add olive oil and butter; when shimmering, add the par-cooked potatoes in a single layer. Let them brown undisturbed 3–4 minutes, then toss to brown on other sides for another 3–4 minutes.

Add diced onion and cook 4–5 minutes until softened and starting to color. Stir in minced garlic, paprika, remaining 2 1/2 tsp salt (adjust total salt to taste) and black pepper; cook 1 minute more.

Taste and adjust seasoning. Stir in chopped thyme or parsley, then remove from heat and keep warm (cover loosely) until plating.

Set up a double boiler: bring 1–2 inches of water to a simmer in a saucepan and set a heatproof bowl over it (bowl bottom should not touch the water). Reduce heat to low beneath the pan so water is gently simmering.

In the bowl, whisk together egg yolks, cold water, and lemon juice until slightly thickened and combined.

Place the bowl over the simmering water and whisk constantly. Cook the yolks, whisking, until they are warm and begin to thicken (about 2–3 minutes). Do not let them scramble; keep the temperature moderate.

Remove the bowl briefly from heat and very slowly drizzle in the warm melted butter while whisking constantly to emulsify. Continue until sauce is smooth and slightly thickened. If it becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Whisk in Dijon mustard, chopped tarragon, salt, and white or black pepper. Taste and adjust lemon, salt, or tarragon as needed. Keep the hollandaise warm over barely-warm water or in a thermos; avoid direct heat.

Split the English muffins and toast until golden. Spread a little butter on each half and keep warm.

Warm the smoked ham briefly in a skillet over medium heat (about 30–60 seconds per side) or under a broiler until just heated and slightly caramelized; keep warm.

Poach the eggs

Fill a wide shallow pan with 3–4 inches of water and bring to a gentle simmer. Add vinegar. Using a spoon, create a gentle whirlpool and carefully slip one egg at a time into the center. Poach for 3 minutes for runny yolks or 3 1/2–4 minutes for slightly firmer yolks. Remove with a slotted spoon, briefly blot on paper towel to remove excess water.

To assemble: place toasted English muffin halves on plates. Top each half with a warmed smoked ham slice, then a poached egg. Spoon 2–3 tablespoons of warm tarragon hollandaise over each egg, allowing it to cascade down the sides.

Serve each plate with a generous portion of house potatoes alongside. Garnish eggs with chopped chives and a light grind of black pepper. Serve immediately.