Brunch Menu (new York) Recipe

Prepare English muffins

Split the 4 English muffins and toast lightly. Spread 4 tbs unsalted butter over the cut faces while still warm and set on a platter; keep warm in a low oven (200°F / 95°C) if desired.

Make hollandaise (double boiler/whisk method)

In a heatproof bowl (or the top of a double boiler), whisk together 4 egg yolks, 2 tbs fresh lemon juice, 2 tbs water, and 1 tsp salt until smooth. Set the bowl over (not touching) simmering water and whisk constantly until the mixture thickens slightly and ribbons form (about 3–4 minutes). Remove from heat. Very gradually whisk in the 8 tbs cold diced butter, a few pieces at a time, until sauce is smooth and emulsified. If it becomes too thick, whisk in 1 tsp warm water. Stir in 1 tsp cayenne pepper (or to taste). Keep warm in a thermos or over very low heat; do not overheat or it will break.

Poach eggs

Fill a wide saucepan with 3–4 inches of water, bring to a gentle simmer, and add 2 tbs white vinegar. Stir to create a gentle whirlpool. Crack each of the 8 large eggs into a small cup and gently slip eggs into the water one at a time, keeping them spaced. Poach for 3–3 1/2 minutes for a runny yolk. Use a slotted spoon to remove eggs and transfer to a paper-towel-lined plate to drain. Keep warm by placing briefly in warm water if needed.

Assemble Benedicts

Place toasted buttered English muffin halves on plates. Top each half with approximately 2 oz smoked salmon (8 oz divided among 8 halves). Place a poached egg on top of each salmon-topped muffin half. Spoon warm hollandaise over each egg (about 1–2 tbs each). Garnish with chopped fresh dill and scatter capers optionally. Serve with lemon wedges.

Par-cook potatoes: place diced russet potatoes (1 lb) in a pot of salted water, bring to a boil and simmer for 6–7 minutes until just tender but not falling apart. Drain well and spread on a tray to steam off and dry for 5 minutes (drier potatoes crisp better).

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs unsalted butter. Once butter foams, add the diced onion and green bell pepper and cook, stirring occasionally, until softened, about 4 minutes.

Add the par-cooked potatoes and 1 tsp paprika to the skillet. Spread into a single layer and let cook undisturbed for 3–4 minutes to develop a crust, then stir or flip pieces and cook another 3–4 minutes until golden and crisp in spots. Add 1 tsp minced garlic for the last 1 minute of cooking and stir to combine.

Season the hash with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Stir in 1 tbs chopped chives, then transfer to a warm serving bowl or plate.

Make dressing: in a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

Assemble salad: in a large bowl combine 4 cups mixed baby greens, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion. Drizzle the dressing over the greens and gently toss to coat just before serving so leaves remain crisp.