Benedict Flight (weekend Only) Recipe

Toast and butter

Split the English muffins and toast until golden. Immediately spread 2 tablespoons unsalted butter across the cut faces so it melts in. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Plate for flight

Arrange the three buttered muffin halves on a serving board or platter to present as a 'flight'. Reserve space to top each with a different variation (classic, smoked salmon, spinach/mushroom, ham) depending on which optional items are used.

Bring 3 cups water and 2 teaspoons white vinegar to a gentle simmer in a wide shallow saucepan; maintain a very gentle simmer (small bubbles) — not a rolling boil. Add 1 teaspoon fine salt to the water.

Crack each egg into an individual small bowl or ramekin. This makes slipping eggs into the water cleanly easier and helps control placement.

Using a spoon, stir the simmering water to create a gentle vortex. Slide one egg from its bowl into the center of the vortex. Poach for 3 minutes for a runny yolk or 3 1/2–4 minutes for a slightly firmer yolk. Remove with a slotted spoon and drain briefly on paper towel. Repeat with remaining eggs, poaching up to three at a time in a wide pot if space permits. Keep eggs warm on a plate in a low oven (200°F / 95°C) if necessary for timing.

Tip: For best presentation, trim any ragged whites with kitchen scissors after poaching.

Set up a double boiler: bring a pot of simmering water to low heat and place a heatproof bowl (stainless steel or glass) on top, ensuring the bowl bottom does not touch the water.

In the bowl, whisk the 3 egg yolks vigorously with 1.5 tablespoons lemon juice until the mixture is lighter in color and slightly thickened (about 1–2 minutes).

Place the bowl over the simmering water and continue whisking constantly. Slowly drizzle in the 8 tablespoons hot melted butter in a thin, steady stream while whisking to emulsify. If the sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. If it begins to separate, whisk vigorously and add a few drops of water to bring it back together.

When glossy and thick enough to coat the back of a spoon, remove from heat. Season with 1/2 teaspoon fine salt, and 1 teaspoon cayenne (or less to taste). Taste and adjust lemon, salt, or cayenne as desired. Keep warm but not hot (off heat) until serving; hollandaise should be served within 30 minutes of making.

Classic (Canadian bacon / ham)

Warm 6 ounces sliced ham or Canadian bacon in a skillet over medium heat for 1–2 minutes per side until warmed and lightly browned. Place one warmed slice on a toasted muffin half, top with a poached egg, and spoon 2–3 tablespoons hollandaise over the egg. Garnish with a pinch of cayenne or chopped chives if desired.

Smoked salmon

Place several thin slices of smoked salmon atop the second toasted muffin half (no further cooking). Top with a poached egg and 2–3 tablespoons hollandaise. Finish with a few arugula leaves or a small sprig of dill and a grind of black pepper.

Vegetarian (spinach & mushroom)

Sauté 1 cup diced mushrooms in 1 tablespoon butter over medium-high heat until browned and any liquid has evaporated (4–5 minutes). Add the wilted, drained spinach and toss to combine; season with salt and pepper. Pile the spinach-mushroom mixture on the third muffin half, top with a poached egg and 2–3 tablespoons hollandaise. Optionally sprinkle with grated Parmesan.

If serving three identical classic benedicts instead of a flight, repeat the chosen topping preparatory steps for each muffin half.

Assemble just before serving: on each buttered muffin half place the chosen protein/vegetable, then a poached egg, and finally spoon hollandaise over the egg so it cascades slightly. Garnish with a few arugula leaves, a dusting of cayenne or cracked black pepper, and serve immediately.

Estimated plating: 3 benedicts (one per muffin half) arranged as a flight on a board or large plate. Provide extra hollandaise in a small warmed container on the side if desired.