Nova Benedict Recipe

Prepare muffins

Split the English muffins and lightly toast them until golden. Spread 1/2 tablespoon unsalted butter on each warm half so it soaks in.

In a small bowl, combine the softened cream cheese, chopped dill, and lemon zest. Spread about 1 tablespoon of the cream cheese mixture onto each toasted muffin half.

Fill a wide, shallow saucepan with about 2 liters of water, add the white vinegar and salt, and bring to a gentle simmer (small bubbles, not a rolling boil).

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg in at a time (or 2 at time if pan allows) to help the whites wrap around the yolk. Cook 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer. Remove with a slotted spoon and drain briefly on paper towel.

Keep the poached eggs warm by placing them on a plate and covering loosely with foil or by holding them in a warm (not hot) oven set to 90–100°C (200°F) for a few minutes while you finish plating.

Set up a double boiler: bring an inch of water to a simmer in a small saucepan and place a heatproof bowl over it (bowl should not touch the water). Reduce heat to low so only gentle steam hits the bowl.

Whisk the 3 egg yolks, lemon juice, and Dijon mustard in the bowl until slightly thickened and pale.

Slowly drizzle in the warm melted butter while whisking constantly to emulsify. Start drop by drop until the sauce starts to thicken, then you can add the butter in a thin steady stream. If the sauce becomes too thick, whisk in the hot water teaspoon by teaspoon to loosen to a pourable consistency.

Season with a pinch of sea salt and a pinch of cayenne pepper. Keep the hollandaise warm by setting the bowl off the heat on a warm towel; whisk occasionally. If the sauce splits, whisk in a teaspoon of hot water to bring it back together.

On each cream cheese–spread muffin half, arrange about 1 ounce (roughly 2 slices) of smoked salmon in a gentle fold to create a nest for the egg.

Scatter about 1/2 teaspoon capers and 1 teaspoon thinly sliced red onion over the salmon on each half.

Place a warm poached egg on top of each salmon-covered muffin half.

Ladle 1.5 tablespoons of warm hollandaise sauce over each egg, allowing a little to run over the salmon.

Season each portion with a light sprinkle of freshly ground black pepper and a few snips of fresh chives. Add a small handful (about 1 tablespoon) of microgreens or extra dill on the side and a lemon wedge for squeezing.

Serve immediately while eggs and hollandaise are warm. Leftover hollandaise can be refrigerated for up to 2 days and gently reheated over warm water while whisking.