Breakfast Benedict Recipe

Place diced potatoes in a pot, cover with cold water and 1/2 tsp salt. Bring to a simmer and cook 6–7 minutes until just tender but not falling apart; drain and pat dry.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When hot, add the par-cooked potatoes in a single layer. Let them sit undisturbed 3–4 minutes to brown, then stir or flip and continue to cook 6–8 minutes until golden and crispy on most sides.

Add the diced onion, garlic, paprika, dried rosemary/thyme, 1/2 tsp salt and 1/4 tsp pepper. Cook 2–3 more minutes until onions are softened and potatoes are well seasoned. Taste and adjust seasoning. Remove from heat and stir in chopped parsley if using. Keep warm.

If using applewood bacon: cook in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels and keep warm. If using smoked salmon: keep chilled until assembly and gently pat dry with paper towel.

Prepare a double boiler: simmer an inch of water in a saucepan and set a heatproof bowl over it (bowl should not touch the water). Reduce heat to low so water is barely simmering.

Whisk together 3 egg yolks, 1 tbs lemon juice, and 1/4 tsp Dijon in the bowl until slightly thickened. Continue whisking constantly while slowly drizzling in the 6 tbs warm melted butter, a little at a time, so the sauce emulsifies and thickens. If it thickens too quickly, remove from heat briefly and whisk in a teaspoon of warm water to loosen. Season with 1/4 tsp salt and a pinch of cayenne. Keep the hollandaise warm (off heat) until ready to serve.

Bring a wide, shallow pot of water to a gentle simmer (not a rolling boil). Add 1 tbs white vinegar and 1/4 tsp salt. Reduce heat so water is barely simmering and swirl water with a spoon to create a gentle vortex.

Crack one egg into a small cup. Slip the egg into the center of the vortex and let it poach 3–4 minutes for a set white and runny yolk (longer for firmer yolk). Repeat with the second egg. Use a slotted spoon to lift eggs and briefly drain on paper towel. Keep warm in a bowl of very warm (not hot) water if preparing ahead for a minute or two.

Split and toast the 2 English muffins until golden. Spread each half lightly with softened butter.

On each bottom half, layer a handful of baby spinach (the residual heat will wilt it slightly), a slice of tomato, avocado slices, and your protein choice: either 3 slices of crisp applewood bacon folded, or 1.5 oz smoked salmon per muffin (3 oz total divided).

Place a warm poached egg on top of each assembled muffin half.

Ladle 2–3 tbs of warm hollandaise over each poached egg. Sprinkle with chopped chives/parsley and a light grind of black pepper. Serve with house breakfast potatoes and a lemon wedge on the side.