Traditional Benedict Recipe

Par-cook potatoes

Place diced potatoes in a medium pot and cover with cold salted water. Bring to a boil, then simmer 5 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat a large skillet over medium-high heat and add olive oil. Add diced onion and bell pepper and cook 2–3 minutes until translucent. Add par-cooked potatoes, spread in an even layer, and let brown undisturbed 3–4 minutes. Stir and continue to cook until golden and crisp, about 6–8 minutes more. Add minced garlic, smoked paprika, salt, and pepper; cook 1 minute more. Taste and adjust seasoning. Keep warm and set aside.

Make the reduction

In a small saucepan combine white wine vinegar, dry white wine, and minced shallot. Bring to a gentle simmer and reduce until about 1–2 tablespoons remain (about 6–8 minutes). Remove from heat, stir in half of the tarragon, and let cool slightly.

Prepare a double boiler

Bring a small pot of water to a simmer and place a heatproof bowl over it (bowl bottom should not touch water). Keep water at a gentle simmer to avoid overheating the eggs.

Whisk the egg yolks with the warm reduced vinegar-wine mixture in the bowl over the simmering water. Whisk constantly until the mixture thickens slightly and becomes ribbon-like (3–4 minutes). Remove bowl from heat if it overheats.

Slowly drizzle in the melted warm butter, whisking constantly to emulsify. Start drop by drop, then in a thin steady stream as the sauce thickens. Once fully incorporated, remove from heat and season with remaining chopped tarragon, chives, salt, and pepper. Keep béarnaise warm (place bowl over very low warm water or cover) until serving.

Split and toast English muffins until golden. Keep warm in a low oven if needed.

In a skillet over medium heat, cook Canadian bacon slices 1–2 minutes per side until lightly browned and heated through. Remove and keep warm.

In the same skillet, add 1 tablespoon melted butter and a small pinch of salt. Add baby spinach and sauté briefly until just wilted, about 1–2 minutes. Season with a little black pepper. Remove and keep warm.

Prepare poaching liquid

Bring 6 cups of water and 1 tablespoon white vinegar to a gentle simmer in a wide shallow pan. Adjust heat so water is steaming with small bubbles but not a rolling boil.

Crack each egg into a small cup. Create a gentle whirlpool in the simmering water with a spoon and gently slide an egg into the center. Poach eggs for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Remove eggs with a slotted spoon and briefly drain on a paper towel. Repeat with remaining eggs.

Place toasted English muffin halves on plates. Top each half with a slice of Canadian bacon, a small handful of wilted spinach, and a poached egg.

Spoon 2–3 tablespoons of warm béarnaise over each poached egg. Garnish with the remaining chopped tarragon and chives if desired. Serve immediately with a generous portion of country potatoes on the side.