Lox Benny Recipe

Prepare English muffins

Split the English muffins and toast them until golden (under a broiler or in a toaster). Spread 1 tablespoon unsalted butter on each toasted half while warm. Keep warm in a low oven (about 90–100°C / 200°F) if desired.

Sauté spinach and prepare tomato

Warm 1 tablespoon extra-virgin olive oil in a skillet over medium heat. Add the baby spinach and sauté just until wilted, 1–2 minutes. Season with a pinch of salt and a few grinds of black pepper. Remove from heat and set aside. Thinly slice the tomato and pat dry with a paper towel to avoid excess moisture. Lightly season the tomato slices with a pinch of salt and 1 teaspoon lemon juice; set aside.

Make hollandaise (stovetop, double-boiler style)

Set a small saucepan with an inch of simmering water over medium-low heat to form a gentle simmer (do not let it boil). In a heatproof bowl that will sit over the saucepan without touching the water, whisk together 3 egg yolks and 1 teaspoon warm water (and 1/4 tsp dry mustard if using) until slightly thickened and pale. Place the bowl over the saucepan and continue whisking constantly. Very slowly drizzle in melted unsalted butter (melt 6 tbsp butter and keep warm) in a thin stream, whisking continuously until the sauce thickens and becomes glossy. If the hollandaise becomes too thick, whisk in up to 1 teaspoon hot water to reach desired consistency. Season with 1/4 teaspoon salt and a pinch of black pepper, taste and adjust.

Poach the eggs

Fill a wide shallow saucepan with 8–10 cm (3–4 inches) of water. Bring to a gentle simmer and add 1 teaspoon white vinegar (this helps the eggs hold shape). Reduce heat so water is barely moving. Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and gently slide one egg into the center; repeat for remaining eggs but avoid crowding (you may poach 2 at a time). Poach 3–4 minutes for a runny yolk (longer for firmer yolks). Remove eggs with a slotted spoon and briefly drain on paper towel.

Assemble the Lox Benny

On each buttered English muffin half, layer: a portion of sautéed spinach, 2–3 slices of seasoned tomato, then 60 g of smoked salmon folded or slightly ruffled for texture. Place a warm poached egg atop each assembled muffin half. Spoon 2–3 tablespoons of hollandaise over each egg, letting some run down the sides.

Garnish and finish

Sprinkle each serving with about 1 tablespoon rinsed capers (distributed evenly), a pinch of black pepper, and a small squeeze of lemon if desired. Serve immediately while hollandaise and eggs are warm.