Mr & Ms Benedict Recipe

Prepare hollandaise (classic warm emulsion)

Set up a double boiler: bring a small pan of water to a gentle simmer. In a heatproof bowl (off heat), whisk together 4 egg yolks, 1 tbsp cold water, and 2 tbsp lemon juice until combined. Place the bowl over the simmering water (bowl should not touch the water). Whisk constantly until the mixture thickens slightly and is warm (about 2–3 minutes). Very slowly drizzle in the 6 tbs melted butter in a thin stream while whisking continuously until the sauce emulsifies and thickens to a pourable hollandaise. Remove from heat, season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp smoked paprika. Keep warm over very low heat or in a thermos; if it gets too thick, whisk in a teaspoon of warm water or lemon juice to loosen.

Toast croissant buns

Split the croissant buns horizontally. Lightly toast cut sides in a skillet or under a broiler until golden and crisp (1–2 minutes). Keep warm.

Poach the eggs (for 4 eggs)

Fill a wide shallow pan with 7–8 cm of water, add 1 tbsp white vinegar, and bring to a gentle simmer — very small bubbles, not a rolling boil. Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon and slip each egg into the water (or lower ramekin to the surface). Cook 3–3.5 minutes for runny yolks. Use a slotted spoon to lift eggs and drain on paper towel briefly.

Assemble

Place toasted croissant bottoms on plates. Top each with 1 portion of warm brunch salad or a slice of ham/smoked salmon if desired (menu can vary; recipe omits cured meat). Gently place two poached eggs (one or two depending on portioning) on each croissant. Spoon warm hollandaise over the eggs, allowing it to cascade over the sides. Sprinkle with additional smoked paprika (a pinch) and chopped chives as garnish. Top with croissant halves and serve immediately.

Preheat oven to 220°C (430°F). On a baking sheet, toss the halved baby potatoes with 2 tbs olive oil, minced garlic, chopped onion, 1 tsp salt, 1/2 tsp black pepper, 1 tsp chopped rosemary (or thyme), and 1/2 tsp paprika. Spread in a single layer cut-side down. Roast for 25–30 minutes, turning once halfway, until potatoes are golden and crisp outside and tender inside. If pan-frying method is preferred: par-cook potatoes in boiling salted water for 8 minutes, drain, then sauté in a large skillet with oil, garlic, onion and herbs until crisp (10–12 minutes). Keep warm and taste for seasoning; adjust salt and pepper.

Make lemon vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1/2 tsp Dijon, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

In a large bowl, toss 4 cups mixed baby greens, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1/2 cup sliced cucumber, and 1/4 cup crumbled feta. Drizzle with about 3 tbs lemon vinaigrette and toss gently to coat. Taste and add more dressing if desired. Serve chilled or room temperature alongside the croissant Benedict and brunch potatoes.