The Dubliner Benedict Recipe

Make dough and bake

Preheat oven to 425°F (220°C). In a large bowl whisk flour, baking powder, baking soda, and salt. Cut cold butter into flour using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 1 cup cold buttermilk just until moistened; do not overmix. Turn dough onto a lightly floured surface, fold gently 2–3 times, pat to about 1-inch thickness. Use a 2.5-inch round cutter to cut 4 biscuits, gather scraps and cut remaining biscuits. Place on a baking sheet, brush tops with 2 tbsp buttermilk, and bake 12–15 minutes until golden. Keep warm.

In a medium skillet over medium heat, cook diced bacon until most fat is rendered and pieces are browned, about 8–10 minutes. Remove bacon with a slotted spoon leaving about 1–2 tbsp fat in pan (discard excess or reserve). Add chopped onion to the bacon fat and cook until soft and caramelized, about 8 minutes. Add minced garlic and cook 30 seconds. Stir in brown sugar and cook until it melts and begins to glaze the onions, about 1–2 minutes. Deglaze with 1/2 cup stout and simmer until liquid is reduced and jam is thick, 6–8 minutes. Add apple cider vinegar, Dijon mustard, black pepper and return bacon to pan; stir and cook 1–2 minutes more. Remove from heat and set aside; keep warm.

Make quick pickled apples: in a small bowl combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 tbsp sugar and 1/2 tsp salt. Stir until sugar dissolves. Add thin apple slices and let sit at least 10 minutes (can refrigerate up to 2 hours). Drain before assembling. Slice smoked cheddar thinly and set aside.

Place grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a large skillet over medium-high heat, melt butter with olive oil. Add grated potatoes spread into an even layer. Press down with a spatula and cook without stirring until bottom is deeply golden and crisp, about 6–8 minutes. Flip in sections and cook until second side is crisp, another 4–6 minutes. Season with salt and pepper. Keep warm in a low oven (200°F/95°C) if necessary.

Heat neutral oil in a medium heavy skillet or deep frying pan to 350°F (175°C). Toss thinly sliced onion lightly in 1/2 cup flour to dust, shaking off excess. Fry onions in batches until deep golden and crisp, about 2–3 minutes per batch. Transfer to paper towels and season lightly with salt. For mustard 'caviar' — if using mustard seeds: combine mustard seeds with 1 tsp water and 1 tbsp Dijon and let sit 5 minutes to plump; if using prepared mustard pearls, thin slightly with water to a spoonable consistency. Spoon into a small squeeze bottle or bowl for plating.

Bring 4 cups water and 1 tbsp white vinegar to a gentle simmer in a wide shallow pan. Crack each egg into a small cup. Create a gentle whirlpool with a spoon and gently slide an egg into the center. Poach each egg 3–3.5 minutes for runny yolks (or 4 minutes for slightly firmer). Remove with a slotted spoon and drain on paper towels. Keep warm in a shallow bath of warm water if holding briefly.

In a heatproof bowl set over (but not touching) simmering water, whisk 3 egg yolks and lemon juice vigorously until pale and slightly thickened. Continue whisking while slowly streaming in warm melted butter, a tablespoon at a time, until emulsified and thick. Whisk in 1/2 tsp Dijon mustard, salt and cayenne. Taste and adjust lemon or salt. Keep warm but do not overheat (hold over warm water off the heat).

Split each warm buttermilk biscuit in half. Place a generous spoonful of crispy hash on the bottom half, then top with 1–2 slices smoked cheddar (the heat from the hash will soften the cheese). Add 1–2 tbsp stout bacon jam over the cheese. Arrange a few quick-pickled apple slices on top of the jam. Place a poached egg on each stack. Spoon warm hollandaise over the egg (about 2 tbsp each). Garnish with a pinch of crispy fried onions and a few dots of the mustard 'caviar' around the plate or atop the hollandaise. Sprinkle with chopped chives and optional microgreens. Close with the biscuit top slightly askew or serve on the side.