Eggs Benedict Recipe

Par-cook potatoes

Place diced potatoes in salted cold water. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and pat dry.

Heat a large skillet over medium-high heat. Add vegetable oil and butter. When shimmering, add diced onion and cook 2–3 minutes until translucent.

Add drained potatoes in a single layer. Let them sit undisturbed 2–3 minutes to form a crust, then toss or turn occasionally until golden and crisp, about 8–10 minutes total.

Season with smoked paprika, salt and pepper. Stir in chopped parsley, remove from heat and keep warm while finishing other components.

Heat a medium skillet over medium heat and add olive oil. Add chopped onion and cook 2–3 minutes until softened.

Add minced garlic and cook 30 seconds until fragrant. Add the greens in batches, wilting down each addition.

Pour in 2 tablespoons stock or water, cover and cook 2–3 minutes until fully wilted and tender. Uncover and cook off excess liquid. Season with salt and pepper. Keep warm.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and keep warm. Alternatively bake at 400°F (200°C) for 12–18 minutes.

Split English muffins and toast cut sides in the bacon skillet or a toaster until golden. Keep warm.

Melt butter gently in a small saucepan until fully melted and hot; keep warm but not boiling.

In a heatproof bowl (or top of a double boiler) whisk together egg yolks, lemon juice, and cold water until combined.

Place the bowl over a pan of barely simmering water (do not let the bowl touch the water). Whisk constantly until the yolks thicken slightly and become creamy—about 2–3 minutes. The mixture should coat the back of a spoon.

Remove from heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly to emulsify. Start dropwise, then increase to a thin stream as sauce thickens. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

Season with salt and cayenne (or a few drops of hot sauce). Keep the hollandaise warm (set the bowl over warm water or in a thermos) and use within 30 minutes.

Bring a wide shallow pan of water to a gentle simmer and add a splash of vinegar (optional) to help egg whites set.

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water and slip one egg at a time into the center. Poach for 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer.

Use a slotted spoon to lift eggs, briefly drain on a paper towel and keep warm. If making multiple eggs, poach in batches and keep in a bowl of warm water.

Place toasted English muffin halves on warmed plates.

Top each muffin half with a portion of braised greens (about 1/2 cup total per muffin pair).

Layer two bacon slices (or one thick slice folded) over the greens.

Place a poached egg on top of each assembled muffin half.

Spoon 2–3 tablespoons of warm hollandaise over each poached egg, letting it cascade over the egg and bacon.

Serve each Eggs Benedict with a generous portion of breakfast potatoes on the side. Garnish with a pinch of smoked paprika or chopped parsley if desired.