Bluegrass Benedict Recipe

Make dough

In a small bowl stir warm water, warm milk, yeast and sugar. Let sit 5–7 minutes until foamy. In a large bowl combine flour and salt. Add foamy yeast mixture and melted butter; mix until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 hour.

Shape muffins

Turn risen dough onto a lightly floured surface and roll or pat to about 3/4-inch thickness. Use a 3-inch round cutter to cut out muffins (re-roll scraps). Place rounds on a baking sheet or tray dusted with cornmeal, cover lightly and let rest 20–30 minutes until puffy.

Cook English muffins

Heat a heavy skillet or griddle over medium-low heat and lightly dust with cornmeal. Cook muffins 6–8 minutes per side covered with a lid, until golden and cooked through (adjust heat so they brown slowly to cook inside). Transfer to a cooling rack and split with a fork when cool enough.

In a bowl combine shredded cheddar and softened cream cheese. Add mayo, chopped pimentos, hot sauce, Worcestershire, smoked paprika, salt and pepper. Stir until smooth but still a little textured. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made a day ahead).

In a medium skillet over medium heat melt 1 tablespoon butter. Add shaved ham slices and warm 1–2 minutes per side until just heated and slightly crisp at edges. Keep warm on a plate tented with foil.

Clarify butter

Melt 6 tablespoons butter in a small saucepan over low heat until fully melted. Optionally skim foam for clearer butter. Keep warm but not too hot.

Emulsify sauce

In a heatproof bowl or the top of a double boiler whisk together egg yolks, lemon juice and Dijon (if using). Place the bowl over gently simmering water (bowl should not touch water) and whisk constantly until mixture thickens slightly and becomes pale, about 3–4 minutes.

Finish Hollandaise

Remove bowl from heat. Very slowly drizzle in warm melted butter while whisking constantly to create an emulsion. If sauce becomes too thick, whisk in a teaspoon of warm water. Season with salt and cayenne. Keep warm over very low heat or in a thermos until serving (do not overheat or it will break).

Fill a deep skillet or wide saucepan with about 3–4 inches (8 cups) of water and bring to a gentle simmer. Add 1 tablespoon white vinegar. Crack each egg into a small ramekin.

Create a gentle whirlpool with a spoon then slide one egg at a time into the simmering water. Poach 3–3.5 minutes for runny yolks (longer for firmer yolks). Use a slotted spoon to lift eggs, drain on a paper towel briefly and keep warm in a shallow bowl of warm water until plating.

Preheat oven to 425°F (220°C). Parboil halved Yukon Golds in salted boiling water for 8–10 minutes until just tender. Drain and let steam dry briefly.

Toss potatoes with 2 tablespoons melted butter, 1 tablespoon olive oil, minced garlic, thyme, salt and pepper. Spread on a baking sheet cut-side down and roast 20–25 minutes until golden and crisp. Toss with chopped parsley before serving.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced garlic and cook 30 seconds until fragrant but not browned. Add baby spinach in batches and toss until just wilted, about 2–3 minutes total. Season with salt, pepper and a squeeze of lemon juice if desired. Keep warm.

Split and lightly butter the English muffins and toast cut sides in a skillet or under a broiler until golden.

Spread about 2 tablespoons pimento cheese on each muffin half (adjust to taste). Top bottom halves with a portion of sautéed spinach (about 1/4 cup per muffin).

Top spinach with two warm slices of shaved country ham per muffin (or one thick slice), then place a freshly poached egg over the ham.

Ladle 2–3 tablespoons warm Hollandaise over each poached egg. Garnish with chopped chives and a crack of coarse black pepper.

Serve each Benedict with a generous portion (about 3/4 cup) of Potatoes Brabant on the side. Enjoy immediately.