Brunch Bento Recipe

Preheat oven to 220°C (425°F). Toss the baby gem potatoes with olive oil, butter, crushed garlic, chopped rosemary (or thyme), salt and black pepper in a bowl so each potato is evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, shaking the pan once or twice, until skins are crisp and interiors tender. If halved, place cut side down to maximize crisping.

When potatoes are done, transfer to a warm serving dish and keep in a low oven (around 100–120°C / 210–250°F) while you finish the eggs and sauce.

Clarify butter: melt 6 tbs unsalted butter in a small saucepan over low heat. Skim foam and remove from heat; keep warm.

In a small saucepan combine white wine vinegar, dry white wine (or substitute), minced shallot and half of the chopped tarragon. Bring to a simmer over medium heat and reduce until about 1–2 tablespoons of liquid remain (about 5–7 minutes). Remove from heat and let cool slightly.

Whisk together egg yolks and 1 tsp cold water in a heatproof bowl (or the top of a double boiler). Add the reduced vinegar/shallot mixture slowly into the yolks while whisking to temper.

Set the bowl over (not touching) simmering water—double boiler method—and whisk constantly until the yolks thicken slightly and become pale, about 2–4 minutes. Remove from heat. (Alternatively, use very low heat directly while whisking constantly.)

Slowly drizzle the warm clarified butter into the thickened yolks while whisking continuously to create an emulsion. Add butter in a thin stream; if sauce becomes too thick, whisk in a teaspoon or two of warm water to adjust consistency.

Stir in remaining chopped tarragon, chopped parsley, salt and freshly ground black pepper. Taste and adjust seasoning. Keep sauce warm (not hot) by placing bowl in a warm water bath; do not reheat over direct heat.

Bring a wide saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar and a pinch of salt.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and gently slide each egg into the center. Poach eggs for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks.

While eggs poach, split and toast English muffins in a skillet with 2 tbs butter or in a toaster until golden. Warm the slices of ham or Canadian bacon in the skillet for 1 minute per side to heat and lightly brown.

Remove eggs with a slotted spoon, drain briefly on paper towels and season lightly with salt and pepper.

Assemble each Benedict: place one toasted English muffin half on the plate, top with a slice of warm ham, then a poached egg. Spoon 2–3 tablespoons of warm Béarnaise sauce over each egg. Garnish with finely chopped chives and a pinch of extra chopped tarragon if desired.

Serve immediately with a portion of the crispy baby gem potatoes on the side.