California Benedict Recipe

Toast and prep produce

Split the English muffins and toast until golden. Butter each toasted half lightly and set aside. Slice the tomato into 1/4-inch slices (you will need 2–3 slices). Halve and pit the avocado, scoop out flesh and slice into 6–8 thin slices or smash lightly with a fork for a creamier layer; season avocado and tomato slices lightly with 1/8 tsp coarse salt.

Cook bacon

In a skillet over medium heat, cook 4 bacon strips until crisp (about 6–8 minutes), turning occasionally. Transfer to paper towels to drain and keep warm.

Clarify/prepare butter

In a small saucepan, melt 3 tablespoons unsalted butter over low heat until fully liquid. Keep warm but not hot.

Make the emulsion

In a heatproof bowl (or the top of a double boiler) whisk together 2 egg yolks, 1 tsp fresh lemon juice, and 1 tsp cold water until slightly thickened. Place the bowl over (not touching) gently simmering water. Whisk continuously and very slowly drizzle in the warm melted butter in a thin stream until sauce is thick and emulsified. Remove from heat, season with 1 tsp salt and 1/8 tsp pepper (or a pinch of cayenne) and adjust lemon or salt to taste. Keep warm (not hot) while you poach the eggs — transfer to a thermos or place bowl over warm water to maintain temperature.

Prepare water

Bring 6 cups of water to a gentle simmer in a wide, shallow saucepan. Add 1 tablespoon distilled white vinegar (optional) and reduce heat so the surface is barely simmering with small bubbles.

Poach eggs

Crack one egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and carefully slip the egg into the center. Repeat for the second egg. Poach for 3 to 3 1/2 minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to gently lift eggs, drain briefly on paper towel, and keep warm.

On each toasted muffin half, layer avocado slices (or smashed avocado) evenly, then place 1–2 tomato slices on top of the avocado. Break each bacon strip in half and arrange two halves per muffin (so each English muffin gets two strips). Place one poached egg on top of each assembled muffin half.

Ladle 1 to 2 tablespoons of warm hollandaise over each poached egg so it runs slightly over the sides. Sprinkle everything bagel seasoning (about 1/2 tsp per muffin) evenly over the hollandaise as an accent. If desired, finish with a light pinch of coarse salt or extra black pepper to taste.

Serve immediately while eggs and hollandaise are warm.