Prime Benedict Recipe

prep potatoes

Peel (optional) and dice russet potatoes into 1/2-inch cubes. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with a clean towel.

Parboil (optional for faster cooking): Place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 5 minutes. Drain and dry. If skipping parboil, proceed with raw potatoes but allow extra frying time.

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon unsalted butter until butter foams. When oil is shimmering, add potatoes in an even layer (work in batches if necessary). Let potatoes sear undisturbed for 4–5 minutes to develop a golden crust.

Stir potatoes and add diced onion and green bell pepper. Continue to cook, stirring occasionally, 6–8 minutes, until potatoes are tender and edges are crisp.

Add minced garlic, smoked paprika, onion powder, thyme, salt and pepper. Cook 1–2 more minutes until fragrant. Taste and adjust seasoning. Keep potatoes warm in the skillet on low while you make the next components.

Set up a double boiler: Bring 1–2 inches of water to a gentle simmer in a saucepan. Choose a heatproof bowl (stainless steel or glass) that sits above the water without touching it. Keep water at a low simmer — do not let it boil.

In the bowl, whisk together the 3 egg yolks, lemon juice, and Dijon mustard until pale and slightly thickened (about 30 seconds). Place the bowl over the simmering water.

Whisk continuously while slowly drizzling in the warm melted butter (start drop by drop, then in a thin stream as the emulsion forms). Continue until sauce is thickened and silky. This should take 3–5 minutes. If the sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. If it begins to separate, remove from heat and whisk vigorously while adding a teaspoon of cold water.

Season hollandaise with kosher salt and a pinch of cayenne or a few drops of hot sauce. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or over very low heat, whisking occasionally. Hold for up to 30 minutes; if holding longer, keep slightly warmed but off direct heat and whisk occasionally.

Toast and butter English muffins: Split the English muffins and toast until golden. Spread 1 tablespoon unsalted butter across the cut sides while hot. Keep warm.

Poach eggs (stovetop method): Fill a medium saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 teaspoon vinegar (optional, helps coagulate whites). Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and gently slide one egg into the center; repeat for remaining eggs, keeping them spaced. Poach 3–4 minutes for a runny yolk or up to 5 minutes for slightly firmer yolks.

Remove eggs with a slotted spoon and drain briefly on a paper towel. Season with a pinch of salt and pepper.

Assemble: Place a buttered English muffin half on each plate. Top each half with a generous scoop of country fried potatoes (split between plates). Carefully place a poached egg on top of the potatoes (or directly on the muffin halves if you prefer a more classic arrangement). Spoon warm hollandaise over each egg (about 2–3 tablespoons each).

Garnish with chopped chives and a light grind of black pepper. Serve immediately with the remaining potato portion on the side.