Classic Benedict Recipe

Place diced potatoes in a pot, cover with cold salted water, bring to a gentle boil and simmer 6–8 minutes until just tender when pierced. Drain well and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams, add the par-cooked potatoes in a single layer. Let them sit undisturbed 3–4 minutes to brown, then toss/turn to brown other sides, about 6–8 minutes total.

Add diced onion and red pepper; cook 3–4 minutes until softened. Stir in minced garlic, thyme, smoked paprika, salt, and pepper. Cook 1–2 more minutes until garlic fragrant. Remove from heat and keep warm.

Clarify butter (if not using pre-clarified)

Melt the butter in a small saucepan over low heat until foaming subsides and milk solids sink. Skim foam and pour clear butterfat into a heatproof container, leaving solids behind. Keep warm (about 120–130°F / 50–55°C).

Prepare double-boiler

Set a medium heatproof bowl over a saucepan of gently simmering water (bowl should not touch the water). Add egg yolks, lemon juice, and 1 tablespoon water to the bowl and whisk continuously until mixture thickens slightly and becomes pale, about 2–3 minutes.

Once yolks are thickened, remove the bowl from heat. Very slowly drizzle the warm clarified butter into the yolks while whisking constantly to emulsify. Begin drop-by-drop for the first tablespoon, then a thin steady stream. Continue until all butter is incorporated and sauce is smooth and glossy.

Stir in Dijon mustard, white wine vinegar (if using), salt, and a pinch of cayenne or a few drops of hot sauce. Taste and adjust lemon, salt, or cayenne. Keep the hollandaise warm in a thermos or over very low warm water; if it gets too thick, whisk in 1 tsp warm water to loosen.

Heat a nonstick or cast-iron skillet over medium-high. Add 1 tsp butter or oil and swirl to coat. Add Canadian bacon slices and sear 1.5–2 minutes per side until lightly browned and warmed through. Transfer to a plate and keep warm.

Bring a deep shallow pan of water to a gentle simmer (small bubbles) and add 1 tbsp white vinegar (optional) to help eggs hold shape. Break each egg into a small ramekin or cup.

Create a gentle whirlpool in the simmering water with a spoon and gently slip one egg from the ramekin into the center. Poach eggs in batches (2 at a time) for 3–3.5 minutes for runny yolks or 4–4.5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and briefly drain on paper towel.

While eggs poach, split the English muffins and toast them in a skillet with 2 tsp butter until golden on both sides, or use a toaster. Place two muffin halves per plate.

Top each toasted muffin half with a slice of seared Canadian bacon. Place a poached egg on top of each slice of bacon.

Ladle warm hollandaise generously over each egg, allowing it to cascade down the sides. Thinly shave or very thinly slice the black truffle and arrange several slices across the hollandaise on each egg.

Sprinkle sliced green onions, a pinch of salt and freshly ground black pepper over the finished Benedicts. Add optional parsley for color.

Serve each plate with a generous portion of the warm organic breakfast potatoes alongside. Enjoy immediately.