Classic Benedict Recipe

Prepare croissants and tater tots

Preheat oven to 400°F (200°C). Arrange tater tots on a baking sheet in a single layer and bake according to package directions (about 18–22 minutes) until golden and crisp, turning once. In the last 5 minutes of baking, split croissants horizontally and brush cut sides with melted unsalted butter; return to oven cut-side up until lightly toasted, about 3–5 minutes. Keep warm.

If using chives, thinly slice and set aside for garnish.

Pan-sear peameal

Heat a large nonstick skillet over medium-high heat. Add 1 tsp vegetable oil and swirl. Pat peameal slices dry and season lightly with black pepper.

Sear peameal slices 2–3 minutes per side until warmed through and edges are lightly browned. Transfer to a plate and keep warm in a low oven (about 200°F / 95°C) while you poach the eggs and finish hollandaise.

Bring water to simmer

Fill a wide, shallow saucepan or deep skillet with about 3 inches (7–8 cm) of water. Bring water to a gentle simmer — small bubbles on the bottom and occasional surface movement, not a rolling boil. Add white vinegar and a pinch of salt.

Poach eggs

Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water with a spoon (optional) and slip one egg at a time into the center. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for slightly firmer yolks. Do not overcrowd; poach in batches if necessary.

Use a slotted spoon to lift eggs from the water, briefly blot on paper towel to remove excess water, and place on a plate while you assemble. Keep warm.

Set up double boiler

Prepare a double-boiler: fit a heatproof bowl over (not touching) a pot of simmering water. Reduce heat so water is at a gentle simmer.

Start the emulsion

In the bowl, whisk together 3 egg yolks, 1 tbsp lemon juice, and 1 tsp water until slightly thickened and pale, about 1–2 minutes. Place the bowl over the simmering water and whisk continuously.

Finish hollandaise

Very slowly drizzle in the hot melted butter (6 tbs) in a thin, steady stream while whisking. Continue until sauce is thickened and glossy. If sauce becomes too thick, whisk in a few drops of warm water to adjust consistency. Remove from heat.

Season with 1/4 tsp salt and a pinch (1/8 tsp) cayenne pepper to taste. Keep warm by placing the bowl in a warm area or over very low heat; do not overheat or the sauce may break. If sauce begins to separate, whisk in 1 tsp warm water to bring it back together.

On each toasted croissant bottom half, arrange three slices (approx. 3 oz per croissant total) of warm peameal bacon. Place two poached eggs on top of the bacon (two eggs per croissant if serving one croissant per person; for 2 croissants total this uses all 4 eggs).

Ladle 2–3 tablespoons of warm hollandaise sauce generously over the eggs. Sprinkle with sliced chives and a small grind of black pepper if desired.

Serve immediately with a side of crispy tater tots (6 tots per croissant) while everything is warm and the yolks are runny.