Blt Benedicts Recipe

Prep and parboil potatoes: wash and cut potatoes into 1/2-inch cubes (leave skin on if using Yukon or red). Place in salted water, bring to a simmer, and cook 6–8 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Cook onion: while potatoes parboil, thinly slice the onion. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and cook 4–5 minutes until beginning to soften and caramelize; remove to a bowl and reserve.

Crisp potatoes: add remaining 1 tablespoon olive oil to the skillet and increase heat to medium-high. Add the drained potatoes in a single layer (work in batches if needed). Cook without stirring for 3–4 minutes to get a brown crust, then toss and continue to cook another 6–8 minutes, stirring occasionally, until golden and crisp on most sides.

Finish home fries: return the cooked onions to the skillet, add minced garlic, paprika, salt and pepper. Cook 1–2 minutes more until fragrant and potatoes are fully tender. Stir in chopped parsley, taste and adjust seasoning. Keep warm until serving.

Prepare a double boiler: bring 1 cup water to a gentle simmer in a medium saucepan. Reduce heat to low so the water is barely simmering. Place a heatproof bowl (metal or glass) over the pan making sure the bottom of the bowl does not touch the water.

Combine egg yolks and lemon juice: whisk the 3 egg yolks with the lemon juice in the bowl until slightly thickened and pale.

Cook and whisk: whisk the yolks constantly while they warm from the steam; they should thicken slightly (about 2–3 minutes). Do not let them scramble—remove the bowl from heat briefly if they start to set too quickly.

Emulsify with butter: very gradually whisk in the cold diced butter, a few pieces at a time, allowing each addition to melt and incorporate into a smooth, thick sauce. Continue until all butter is incorporated and the sauce is glossy and holds soft peaks.

Season and add lobster: remove from heat, whisk in salt, cayenne and paprika. Fold in the chopped cooked lobster meat gently to warm it through. If sauce is too thick, whisk in 1 teaspoon warm water at a time to reach desired consistency. Keep warm over very low heat (or in a thermos) until ready to serve.

Cook bacon: preheat oven to 400°F (200°C). Place bacon slices on a wire rack over a rimmed baking sheet and bake 12–18 minutes depending on thickness until crispy. Alternatively, fry in a skillet until crisp. Drain on paper towels.

Toast English muffins: split the English muffins and lightly butter each half. Toast under broiler or in a skillet until golden, about 1–2 minutes per side. Keep warm.

Poach eggs: bring a wide shallow pan of water to a gentle simmer and add the white vinegar. Using a spoon, stir water to create a gentle whirlpool and crack one egg into a small bowl then slip it into the center of the whirlpool. Poach 2.5–3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs.

Assemble each Benedict: place one toasted English muffin half on a plate. Top with a lettuce leaf, a slice of tomato, two slices of bacon (or enough to cover), then a poached egg. Spoon generous 2–3 tablespoons of warm lobster hollandaise over the egg and bacon, letting some sauce run down the sides.

Finish and serve: season with freshly ground black pepper and a light pinch of smoked paprika if desired. Serve immediately with a portion of home fries on the side.