California Benedict Recipe

Prepare the potato: Peel (optional) and grate the russet potato. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

Season and form: Transfer dried grated potato to a bowl, add 1/2 tsp salt and 1/4 tsp black pepper, and mix. Form into two 3–4 inch patties or one large portion per two-serving plate.

Cook: Heat 2 tbsp neutral oil and 1 tbsp butter in a nonstick or cast-iron skillet over medium-high heat. When hot, add patties, press gently, and cook without moving for 4–5 minutes until deeply golden. Flip and cook 3–4 minutes until crisp and cooked through. Transfer to a warm oven (200°F/95°C) while finishing eggs and hollandaise.

Clarify or melt butter: In a small saucepan, melt 6 tbsp unsalted butter over low heat until fully melted. Keep warm but not boiling.

Prepare double-boiler: Bring a small pot of water to a gentle simmer. Use a heatproof bowl that sits over the pot without touching the water.

Whisk yolks: In the bowl, whisk 3 egg yolks with 1 tbsp lemon juice and 1 tsp Dijon mustard until combined and slightly thickened.

Cook over gentle heat: Place bowl over simmering water and whisk constantly. The mixture should warm and thicken slightly — about 2–3 minutes. Do not let it scramble; remove from heat briefly if it gets too hot.

Emulsify with butter: Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously. Start drop by drop, then in a thin steady stream as the emulsion forms. Continue until all butter is incorporated and sauce is glossy.

Finish and adjust: Whisk in 1 tsp salt and 1/4 tsp freshly ground black pepper. If sauce is too thick, whisk in up to 1 tsp hot water to reach a pourable consistency. Keep warm over the barely-warm water or in a warm spot; do not overheat or it will split.

Toast muffins: Split and lightly butter the English muffins. Toast in a skillet or toaster until golden and set aside, keeping warm.

Poach water: Fill a wide shallow pan with 3–4 inches of water, bring to a gentle simmer (small bubbling), add 1 tbs white vinegar and 1 tsp salt. Reduce heat to maintain a gentle simmer — vigorous boiling will break eggs.

Poach eggs: Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the poaching water with a spoon and slip one egg at a time into the water. Poach 3–3.5 minutes for runny yolks (4 minutes for slightly firmer yolks). Remove eggs with a slotted spoon and drain on a paper towel briefly.

Prepare spinach: Heat a small nonstick skillet over medium heat with no more than a teaspoon of butter or oil. Add 2 cups baby spinach and sauté just until wilted, about 30–45 seconds. Season lightly with 1/4 tsp salt and a pinch of pepper. Keep warm.

Slice tomato and avocado: Slice the tomato into 1/4-inch rounds. Peel, pit, and thinly slice the avocado; toss with a few drops of lemon if desired to prevent browning.

Build the base: Place toasted English muffin halves on each plate. Top each muffin half with a portion of sautéed spinach (divide evenly), then a tomato round and avocado slices.

Top with egg and hollandaise: Gently place a poached egg on top of each assembled muffin half. Spoon warm hollandaise generously over each egg so some runs down onto the tomato and avocado.

Plate: Arrange hash browns alongside the benedict. Sprinkle chopped fresh chives or parsley and a light dusting of smoked paprika (optional) over the hollandaise. Season with additional salt and pepper to taste.