Benedict Trio Recipe

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and set a wire rack on top.

In a small bowl combine brown sugar, smoked paprika, cayenne and black pepper. Brush or spoon maple syrup over both sides of each bacon slice, then press the brown sugar spice mix onto the top side of each slice, coating evenly.

Arrange bacon in a single layer on the wire rack. Bake 15–20 minutes, until edges are crisp and sugar is caramelized (watch closely near end to avoid burning). For chewier bacon, remove at 12–15 minutes. Transfer to a plate lined with paper towel to cool slightly — sugar will harden as it cools.

In a mixing bowl combine lump crab meat, panko, mayonnaise, Dijon, chopped parsley, sliced green onion, Worcestershire sauce, beaten egg, salt and pepper. Gently mix to combine without breaking up the lumps of crab.

Form mixture into three patties (about 3–3.5 oz each). Chill on a plate in the refrigerator for 15 minutes to help them hold shape.

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Fry crab cakes 3–4 minutes per side until golden brown and just cooked through. Transfer to a paper towel-lined plate.

Toast the three English muffin halves and keep warm. Place one crab cake on each toasted muffin half and top each with a poached egg (see Hollandaise section for egg timing).

Marinate the two chicken thighs in buttermilk and hot sauce for at least 30 minutes (or up to 4 hours) in the fridge. If short on time, 30 minutes will still tenderize.

In a shallow bowl combine flour, cornstarch, paprika, garlic powder, salt and black pepper. Remove chicken from marinade, letting excess drip off, and dredge thoroughly in the seasoned flour mixture, pressing to adhere.

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry the chicken 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels and keep warm.

Slice each fried thigh into two pieces and place a piece on each warmed mini waffle. Drizzle about 1 tablespoon maple syrup over each chicken 'n' waffle stack, then top each with a poached egg.

Bring a small pot of water to a simmer. In a heatproof bowl (preferably stainless steel) whisk together egg yolks and lemon juice until slightly thickened.

Set the bowl over the pot (bowl should not touch the water) and whisk constantly while slowly drizzling in the hot melted butter a little at a time. Continue whisking until the sauce is thickened and glossy. If it becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Season with salt and a dash of cayenne or Tabasco. Keep the hollandaise warm over very low heat or in a thermos; do not overheat or it may separate.

Fill a wide shallow saucepan with about 3 inches of water and bring to a gentle simmer. Add 1 tsp white vinegar if desired.

Crack each egg into a small cup. Create a gentle whirlpool in the simmering water and slip an egg into the center. Poach 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towels. Repeat for all three eggs, keeping them warm in a bowl of warm water if necessary.

Place the three prepared bases on a serving board or plates: (1) toasted English muffin half topped with crab cake, (2) mini waffle topped with fried chicken piece, (3) toasted English muffin half topped with 2 slices of chronic bacon (for the bacon benedict the bacon stack is the base instead of a crab cake).

Top each base with a freshly poached egg. Spoon 1–2 tablespoons of warm hollandaise sauce over each egg (adjust to preference). For the chicken 'n' waffle, drizzle an extra 1 teaspoon maple syrup over the hollandaise if you like sweet-savory contrast.

Garnish each benedict with a sprinkle of chopped chives and a few microgreens or parsley. Serve immediately with a lemon wedge on the side.