Premiere Benedict Recipe

Prep and par-cook

Wash and dry the russet potatoes. Cut into 1/2-inch cubes (leave skin on for texture). Place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook for 6–7 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Sauté

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the diced onion and cook 3–4 minutes until translucent. Add the par-cooked potatoes in a single layer and cook without stirring for 3–4 minutes to crisp the bottoms. Toss and continue to sauté for 6–8 minutes, turning occasionally, until golden and crisp on most sides.

Finish

Add the minced garlic, smoked paprika, thyme, kosher salt, and black pepper. Cook 1–2 minutes until garlic is fragrant. Taste and adjust seasoning. Stir in chopped parsley, remove from heat and keep warm while assembling the dish.

In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the thinly sliced garlic and cook 30–45 seconds until aromatic but not browned. Add the baby spinach in batches, tossing to wilt. Once all spinach is wilted (about 2–3 minutes total), remove from heat and drizzle with 1/2 teaspoon lemon juice. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.

Set up a double boiler

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer over medium-low heat. Use a heatproof bowl (stainless steel or glass) that fits over the saucepan without touching the water.

Whisk yolks

Whisk the 3 egg yolks with the lemon juice and a pinch of salt in the bowl until slightly thickened and pale, about 1 minute.

Cook and emulsify

Place the bowl over the simmering water and whisk continuously. Slowly drizzle in the hot melted butter in a thin stream, whisking constantly, until the sauce thickens and doubles in volume (3–5 minutes). Remove from heat frequently if it becomes too hot; maintain a gentle warmth to avoid scrambling.

Finish with pesto

Whisk in the 2 tablespoons prepared basil pesto until fully incorporated. Taste and season with 1/4 teaspoon salt and a pinch of white pepper or cayenne if desired. Keep the hollandaise warm in a thermos or over very low heat (off the direct steam) until ready to serve.

Reheat ham

Warm a skillet over medium heat, add 1 tablespoon butter and melt. Briefly sear the 4 slices of Black Forest ham for 30–45 seconds per side until warmed and slightly browned at edges. Keep warm on a plate.

Poach eggs

Fill a deep skillet or saucepan with 3–4 inches of water and bring to a gentle simmer. Add 2 teaspoons white vinegar (do not salt the water). Stir the water to create a gentle whirlpool. Crack each egg into a small ramekin and gently slip into the swirling water, poaching two at a time if needed. Poach for 3–4 minutes for runny yolks or 4–5 minutes for medium set. Remove with a slotted spoon, drain on a paper towel briefly and keep warm on a plate.

Divide the home fries between 2 plates (or 4 smaller plates for individual portions). Place a portion of garlic spinach atop the potatoes or to the side.

Lay two warmed Black Forest ham slices over the spinach on each plate.

Place two poached eggs gently on top of the ham on each portion. Spoon 2–3 tablespoons of pesto hollandaise over the eggs, letting some run onto the ham and spinach.

Finish with a sprinkle of chopped chives or microgreens and a crack of freshly ground black pepper. Serve immediately with any remaining hollandaise on the side.