Caprese Benedict Recipe

Parboil the diced potatoes: place potatoes in a pot, cover with the 3 cups water and a pinch of salt, bring to a simmer and cook 5–7 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add the parboiled potatoes in a single layer. Let them sit undisturbed 3–4 minutes to get a golden crust.

Stir potatoes, then add chopped onion and red bell pepper. Cook, stirring occasionally, 4–5 minutes until vegetables soften and start to brown.

Add minced garlic, smoked paprika, black pepper and kosher salt; cook 1 minute until fragrant.

Add the diced/shredded corned beef and press into the pan. Let cook 3–4 minutes without stirring so bottom crisps, then flip/stir and cook another 2–3 minutes until heated through and nicely caramelized in spots.

Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm on low while you prepare eggs and Caprese topping.

Arrange tomato and mozzarella slices on a plate, alternating tomato, mozzarella and basil leaves to build small stacks (about 2 stacks per English muffin half).

Drizzle the stacks with 1 tbs extra-virgin olive oil and 1 tbs balsamic glaze. Sprinkle with sea salt and freshly ground black pepper to taste. Set aside at room temperature while you poach eggs and warm muffins.

Fill a wide shallow saucepan with 3–4 inches of water. Add 1 tbs white vinegar and bring to a gentle simmer (bubbles just breaking the surface).

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip one egg into the center. Poach 3–3.5 minutes for runny yolks (4 minutes for slightly firmer). Repeat for remaining eggs in batches of 2 if needed.

Use a slotted spoon to lift eggs, drain briefly on paper towel, and keep warm on a plate. If making ahead, transfer to a bowl of warm water to hold up to 10 minutes, then reheat in hot water 30–60 seconds before serving.

Set up a double-boiler (or a heatproof bowl over a barely simmering pot). Whisk 3 egg yolks with 1 tbs lemon juice and 1 tsp Dijon until slightly thickened.

Place the bowl over barely simmering water (bowl bottom should not touch water). Whisk constantly and slowly drizzle in the 6 tbs melted warm butter in a thin stream until sauce emulsifies and thickens (about 3–5 minutes).

Once thick, whisk in 1/2 tsp salt, 1/4 tsp black pepper and pinch cayenne if using. Remove from heat and keep warm (not hot) until serving. If hollandaise becomes too thick, whisk in a teaspoon of warm water or lemon juice to loosen.

Toast the English muffins: brush cut sides lightly with olive oil or butter and toast in a skillet or toaster until golden and crisp.

Divide the corned beef hash between the four toasted English muffin halves, pressing gently to form a stable bed for the eggs.

Top each hash-covered muffin half with a Caprese stack (tomato + mozzarella + basil).

Place a poached egg on each muffin half over the Caprese topping.

Spoon a generous 1–2 tbs of warm hollandaise over each egg. Finish with a drizzle of balsamic glaze (extra, if desired), an extra basil leaf, and a sprinkle of chopped parsley or microgreens.

Serve immediately while eggs are runny and hollandaise is warm. Leftover hash can be refrigerated up to 3 days; hollandaise is best fresh.