Eggs Benedict Recipe

Par-cook and Roast

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt, bring to a boil over high heat, then reduce to simmer and cook for 6 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

While potatoes cook, preheat a large nonstick skillet over medium-high heat. Add olive oil and 1 tsp butter. When butter foams, add potatoes in a single layer. Let them sit undisturbed 2–3 minutes to get a golden crust, then toss or turn to brown other sides, about 6–8 minutes total. Sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper; toss to coat and cook 1–2 more minutes. Stir in chopped parsley, transfer to a warm place and keep covered until plating.

Clarify or Melt Butter

Melt 8 tbs butter in a small saucepan over low heat until fully melted and bubbling; keep warm but not boiling. For a cleaner sauce, skim foam and leave behind milk solids (optional).

Prepare Double Boiler

Place a medium heatproof bowl over (not touching) a simmering pot of water to create a double boiler. The water should be at gentle simmer. Reduce heat to maintain very gentle steam.

In the bowl, whisk 4 egg yolks, 2 tbs lemon juice, 1 tsp cold water, and 1 tsp Dijon until combined. Whisk constantly while the bowl is over the simmering water until the yolks thicken slightly and ribbons form when the whisk is lifted, about 2–3 minutes. Do not let the mixture exceed 160°F (71°C) to avoid scrambling.

Remove bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly (start drop by drop, then in a thin stream). Continue until all butter is incorporated and sauce is thick and silky. If sauce becomes too thick, whisk in a teaspoon or two of warm water or lemon juice to loosen. Season with 1 tsp salt and a pinch of white pepper or cayenne. Keep warm over very low heat or in a thermos, stirring occasionally.

Prepare Peameal Bacon & Bread

Preheat a skillet over medium heat. Add the peameal bacon slices in a single layer and cook until browned and heated through, about 2–3 minutes per side. Warm the croissants and split biscuits: slice croissants in half horizontally and split biscuits. Lightly butter cut sides with melted butter and toast cut-side down in the same skillet for 30–60 seconds until golden. Keep warm.

Poach Eggs

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 tbs white vinegar (this helps coagulate whites). Create a gentle whirlpool with a spoon and slip one egg at a time into the center. Poach for 3–3½ minutes for a runny yolk or 4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain briefly on a paper towel. Repeat for all eggs. Keep eggs warm by resting in a bowl of warm (not hot) water for a minute before plating if needed.

Assemble each portion: place one toasted croissant half and one toasted biscuit half on a plate (or one of each if serving both styles). Top each bread base with two slices of peameal bacon. Gently place one poached egg on top of each bacon stack. Spoon warm hollandaise over each egg, allowing some to run down. Sprinkle with chopped chives, a pinch of salt and black pepper to taste. Serve the seasoned potatoes alongside and a small portion of fresh fruit. If desired, drizzle a little melted butter over the croissant for extra gloss.