Alaskan Benedict Recipe

Prepare bagels

Slice the everything bagels in half and toast until golden and crisp. Spread 1 tbs softened butter on each toasted half while warm.

Make lemon-dill cream cheese

In a small bowl, mix cream cheese, lemon zest, and chopped dill until smooth. Spread about 1 tbsp lemon-dill cream cheese on each buttered bagel half (reserve remaining cream cheese if desired).

Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine 120 ml white vinegar, 120 ml water, 1 tbs sugar, and 1 tsp salt; bring to a simmer until sugar dissolves. Pour hot brine over onions, pressing to submerge. Let sit at least 15 minutes at room temperature (longer for more flavor). Drain lightly before assembling.

Lay 2–3 oz (about 2–3 slices) smoked salmon on each bagel half over the cream cheese. Top with one or two slices of tomato per half and scatter a few capers if using. Keep assembled halves warm on a tray while preparing eggs and hollandaise.

Fill a wide shallow saucepan with 8–10 cups water, add 1 tbs white vinegar and bring to a gentle simmer (small bubbles, not rolling). Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg in at a time, or lower ramekin to the surface and tip egg into the water. Poach eggs 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Remove with a slotted spoon to a paper towel–lined plate and season lightly with the 1 tsp salt.

Temper and emulsify

Set a heatproof bowl over a saucepan of barely simmering water (double-boiler), ensuring the bowl bottom doesn't touch the water. Whisk together 3 egg yolks, 1 tbs lemon juice, and 1 tsp Dijon mustard until slightly thickened.

Slowly drizzle the hot melted butter (6 tbs) into the yolk mixture in a thin, steady stream while whisking continuously to emulsify. Continue until sauce is thick and glossy. If sauce gets too hot or begins to separate, remove from heat and whisk in a teaspoon of cold water to stabilize. Season with 1 tsp salt and a pinch of cayenne. Keep warm (not hot) until serving.

Place two bagel halves (prepared with cream cheese, salmon, and tomato) on each plate. Top each stack with a warm poached egg.

Generously spoon warm hollandaise over each poached egg, letting it cascade over the salmon and tomato. Scatter pickled red onions across the top of each, then sprinkle 1 tsp everything bagel seasoning per serving (about 1/2 tsp per half) and finish with chopped chives and a grind of black pepper.

Serve immediately while hollandaise and eggs are warm.