Lox Benedict Recipe

In a medium bowl, combine softened cream cheese and sour cream. Whisk until smooth and lofted.

Stir in finely sliced scallions, lemon zest, lemon juice, salt, and black pepper. Taste and adjust seasoning. Refrigerate until assembly.

Pour neutral oil into a small saucepan to a depth of about 1 inch and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer).

Carefully add the rinsed, dried capers to the hot oil in a single layer. They will sizzle and pop—fry just 20–30 seconds until they puff and become crisp.

Using a slotted spoon, transfer fried capers to a paper towel–lined plate and immediately sprinkle with 1 tsp salt to season. Let cool; they will crisp further. Reserve oil for other use or discard once cooled.

Melt butter in a small saucepan over low heat until fully liquid; keep warm. Separate three eggs, placing yolks in a heatproof bowl and saving whites for another use.

Set a small saucepan of water over medium to create a gentle simmer for a double-boiler. Place the bowl with yolks over the simmering water (bowl should not touch the water). Add cold water and whisk yolks constantly until they thicken slightly and reach ribbon consistency (about 2–3 minutes).

Remove bowl from heat. Slowly drizzle in the warm melted butter in a thin, steady stream while whisking vigorously to emulsify. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

Stir in lemon juice, salt, and a pinch of white pepper or cayenne. Taste and adjust lemon or salt. Keep warm (set bowl in warm water but off direct heat) until ready to serve—do not overheat or it will separate.

Bring a wide, shallow pot of water to a gentle simmer (bubbles forming on bottom but not a roiling boil). Add 2 tsp white vinegar and 1 tsp salt.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and gently slip one egg into the center. Alternatively, add eggs without swirling for straighter whites.

Poach eggs 3–3½ minutes for a runny yolk or 4–5 minutes for slightly firmer yolk. Use a slotted spoon to lift eggs, gently blot any excess water with paper towel, and transfer to a plate lined with a paper towel while you poach remaining eggs.

Preheat a skillet or griddle over medium heat. Lightly toast the everything milk bread slices directly on the skillet 1–1½ minutes per side until golden and slightly crisp. Optionally butter lightly before toasting.

Spread about 2 tablespoons of scallion schmear evenly over each toasted bread slice.

Divide arugula between the four slices (about 1/2 cup per slice) and gently press to create a bed for the lox.

Arrange 50 g (approx. 2 oz) of lox per slice over the arugula. Fold or fan the lox for a nice presentation.

Place a poached egg atop the lox on each slice. Spoon 2–3 tablespoons of warm lemon hollandaise over each egg, letting some drizzle onto the lox and bread.

Scatter 1/2 tbsp of fried capers over each portion for crunch and tang. Finish with an extra grind of black pepper and a light squeeze of lemon if desired.

Serve immediately while hollandaise and eggs are warm. Provide lemon wedges on the side.