B.l.t. Benedict Recipe
bacon, arugula, green tomato, poached eggs, hollandaise, herbed home fries
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Ingredients
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Herbed Home Fries
Bacon & Tomatoes
English Muffins & Arugula
Poached Eggs
Hollandaise Sauce
Finishing
Method
Herbed Home Fries
- 1
- 2
Crisp and Season
Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the drained potatoes in a single layer (work in batches if necessary). Cook without moving for 3–4 minutes to develop a crust, then toss and continue to cook another 6–8 minutes, turning occasionally, until golden and crisp. Reduce heat to medium; add chopped rosemary, thyme, garlic powder, 1 tsp kosher salt, and 1 tsp black pepper. Toss to coat and cook 1 more minute. Keep warm in a low oven (200°F/95°C) while finishing the rest of the dish.
Bacon & Tomatoes
- 3
Cook Bacon
Arrange bacon strips in a cold large skillet (or use oven method: bake on a rack at 400°F/200°C for 15–18 minutes for even crispness). Cook over medium heat, turning occasionally, until crisp (about 8–12 minutes). Transfer to a paper towel-lined plate and keep warm. Reserve 1–2 tbs of bacon fat in the skillet and discard the rest (or save for another use).
- 4
Pan-Fry Green Tomato Slices
Pat tomato slices dry. Lightly season both sides with a pinch of salt and pepper and lightly dust with 1 tbs flour, shaking off excess. Heat 2 tbs neutral oil in the skillet over medium-high heat (use the reserved bacon fat if you like smoky flavor). Fry tomato slices 2–3 minutes per side until golden and slightly softened. Transfer to a plate and keep warm.
English Muffins & Arugula
- 5
- 6
Dress Arugula
In a small bowl toss 2 cups arugula with 1 tsp olive oil, 1 tsp lemon juice and 1/4 tsp salt. Set aside.
Poached Eggs
- 7
Prepare Poaching Liquid
Fill a wide, shallow saucepan with about 2 liters of water. Add 2 tsp white vinegar and 1/2 tsp kosher salt. Bring to a gentle simmer (bubbles only on the bottom, not a rolling boil).
- 8
Poach Eggs
Crack eggs individually into small ramekins. Using a spoon, stir the simmering water to create a gentle whirlpool. Slip eggs one at a time into the center of the whirlpool; cook 3–3.5 minutes for a runny yolk or up to 4 minutes for slightly firmer yolks. Remove with a slotted spoon, drain on a paper towel briefly and keep warm on a plate in a low oven or cover lightly.
Hollandaise Sauce
- 9
- 10
Whisk Egg Yolks
In the heatproof bowl, whisk together 3 egg yolks, 1 tbs fresh lemon juice, and 1 tsp hot water until slightly thickened and pale. Place the bowl over the simmering water (do not let the bowl touch the water).
- 11
Emulsify Butter
Whisk constantly and very slowly drizzle in the 6 tbs hot melted butter, starting drop by drop to form a stable emulsion. Once the sauce begins to thicken, you can pour the butter a little faster. Continue whisking until the hollandaise is smooth and coats the back of a spoon. Remove from heat and season with 1/2 tsp salt and 1/8 tsp cayenne (or a few dashes hot sauce). Keep warm but not hot (hold over very low heat or in a thermos). If it becomes too thick, whisk in a teaspoon of warm water to loosen.
Assembly & Finishing
- 12
Assemble Base
Place two toasted English muffin halves on each plate. Top each half with a small handful of dressed arugula.
- 13
- 14
- 15