Hilltop Eggs Benedict Recipe

Toast muffins

Split the English muffins and lightly butter each half. Heat a skillet or griddle over medium heat and toast the muffin halves, buttered side down, until golden and crisp, about 1–2 minutes per side. Keep warm in a low oven (200°F / 95°C) while you finish other components.

Heat a large skillet over medium heat. If the bacon is lean, add 1 tsp neutral oil. Add the pecan-smoked shoulder bacon slices in a single layer and cook until browned and crisp at the edges, about 3–4 minutes per side depending on thickness. Transfer to a paper towel–lined plate and keep warm. Reserve a little bacon fat in the pan for added flavor (wipe excess if too much).

Prep potato

Prepare the potato: after grating, place grated potato in a clean kitchen towel and squeeze out as much moisture as possible. In a bowl combine the drained potato and diced onion; season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat a 10" skillet over medium-high heat and add 1 tbsp neutral oil and 1 tbsp butter. When shimmering, add the potato-onion mixture, press down with a spatula into an even layer, and cook without stirring until the bottom is deeply golden and crisp, about 6–8 minutes. Flip in sections (or invert to a plate then slide back) and cook the other side 4–5 minutes until cooked through and crisp. Adjust seasoning and keep warm in the oven alongside the toasted muffins.

Prepare poaching liquid

Bring 4 cups of water to a gentle simmer in a wide sauté pan or shallow saucepan (not a rolling boil). Add 1 tsp white vinegar and 1 tsp kosher salt. Reduce heat so there are small, steady bubbles.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip an egg into the center. Poach the egg until the white is set but the yolk remains runny, about 3 minutes for large eggs (3–3½ min for slightly firmer yolks). Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with the second egg. Alternatively, if you prefer over-easy fried eggs: heat 1 tsp butter in a nonstick skillet over medium heat, crack eggs in, cook until whites set (about 2–3 min), flip gently and cook 15–30 seconds for runny yolks.

Emulsify yolks

Set up a double boiler: simmer a small pot of water and place a heatproof bowl (glass or metal) over it so the bottom doesn't touch the water. Whisk 2 egg yolks with 1 tbsp lemon juice until slightly thickened.

Place the bowl over the barely simmering water and whisk constantly. Add the cold butter, one cube at a time, whisking until each piece is incorporated and sauce becomes thick and glossy. If sauce becomes too thick, whisk in up to 1 tsp warm water to loosen. Season with 1 tsp salt and 1/4 tsp white pepper or a pinch of cayenne. Keep warm (off heat) until ready to serve. If sauce begins to overheat or look grainy, remove from heat and whisk vigorously off heat to stabilize.

Place two toasted English muffin halves on each plate (or both halves for a single serving). Arrange 2 slices of the warm pecan-smoked shoulder bacon across the muffin halves (2 slices per muffin half, or 4 slices total for both halves).

Set one poached (or over-easy) egg on top of each bacon-topped muffin half. Spoon 3–4 tablespoons of warm hollandaise sauce over the two eggs, letting it cascade over the bacon and muffin. Sprinkle chopped chives over the sauce and finish with freshly ground black pepper to taste.

Serve the eggs benedict immediately with the crisp hashbrowns on the side.