Milestones Eggs Benedict Recipe

Place halved/cubed potatoes in a medium pot and cover with cold salted water. Bring to a simmer and cook until just tender when pierced, about 8–10 minutes. Drain and let steam dry for 1–2 minutes.

In a large skillet over medium heat, heat 1 tbs olive oil and 1 tsp butter until shimmering. Add chopped onion and cook 2–3 minutes until translucent.

Add the par-cooked potatoes to the skillet in a single layer. Let them brown undisturbed for 3–4 minutes, then stir/turn to brown other sides, total 8–10 minutes until golden and crisp.

Stir in minced garlic, smoked paprika, thyme, salt, and pepper. Cook 1 more minute to toast spices and garlic, then remove from heat and stir in chopped parsley if using. Keep warm while you prepare remaining components.

Whipped Feta

Combine crumbled feta, 2 tbs Greek yogurt, 1 tsp olive oil, 1 tsp lemon juice, and 1/4 tsp black pepper in a food processor or blender. Pulse and then blend until smooth and spreadable, scraping sides as needed (about 30–60 seconds). Adjust texture with up to 1 tbs water if too thick. Transfer to a small bowl and set aside.

Wilted Spinach

In a medium sauté pan over medium heat melt 1 tsp butter. Add minced garlic and cook 20–30 seconds until fragrant. Add the 4 cups baby spinach and 1/4 tsp salt. Toss continuously until spinach is wilted but still bright, about 1–2 minutes. Remove from heat and drain any excess liquid. Keep warm.

Prepare a gentle double-boiler: bring 2–3 inches of water to a simmer in a saucepan and keep it just below a boil. In a heatproof bowl large enough to sit over the pan without touching the water, whisk together 2 egg yolks and 1 tsp cold water until slightly thickened.

Place the bowl over the simmering water and whisk constantly. Very slowly drizzle in the melted warm butter (4 tbs), starting drop by drop until the emulsion begins, then in a thin steady stream, whisking constantly until sauce is thick and glossy, about 3–5 minutes. Remove from heat as soon as it reaches a ribbon consistency.

Whisk in 1 tsp lemon juice, 1/8 tsp salt, and a pinch of cayenne or a few drops of hot sauce to taste. If sauce is too thick, whisk in a few drops of warm water to loosen. Keep warm (not hot) over the pan with water turned off, or in a thermos, until ready to serve. Use within 30 minutes.

Bring a wide shallow pan with about 2 liters of water to a gentle simmer. Add 1 tsp white wine vinegar (this helps the whites set). Optionally stir the water to create a gentle vortex for a neater egg shape.

Crack one egg into a small ramekin. Gently slide the egg into the simmering water. Repeat for remaining eggs, leaving space between them. Poach eggs for 3–3.5 minutes for runny yolks, or 4–4.5 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs from the water and transfer to a bowl of ice water to stop cooking for 30 seconds if not serving immediately, otherwise drain on a folded towel or paper towel to remove excess water just before plating.

Preheat oven broiler or a skillet. Brush both sides of the focaccia slices lightly with 2 tbs olive oil (divided) and season with 1/2 tsp salt and 1/4 tsp pepper. Toast under broiler or in a hot skillet 1–2 minutes per side until golden and warmed through.

Place two toasted focaccia slices on each plate. Spread a generous tablespoon of whipped feta onto each slice, then top with a portion of wilted spinach (about 1/2–3/4 cup per slice).

Top the spinach with one poached egg per slice. Spoon warm hollandaise over each egg (about 2 tbs per egg), letting it cascade over the egg and spinach.

Divide the brunch potatoes between plates alongside the focaccia eggs. Garnish with microgreens or chopped chives and a lemon wedge. Serve immediately while hollandaise and eggs are warm.