Eggs Benedict Recipe

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant.

Stir in the crushed tomatoes, sherry vinegar, sugar, smoked paprika, red pepper flakes, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. If you prefer a smoother sauce, blend briefly with an immersion blender or in a blender until slightly smooth. Keep warm until ready to serve.

Preheat oven to 220°C (425°F). Line a baking sheet with parchment or lightly oil it.

Wash and scrub the potatoes. Cut into 2–3 cm (3/4–1 inch) cubes. Pat dry with a towel to remove excess moisture.

In a large bowl, toss the potato cubes with 3 tbsp extra-virgin olive oil, smoked paprika, sweet paprika, garlic powder, 2 tsp salt and 1 tsp black pepper until evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until golden and crisp on the edges and tender inside.

Remove from oven and while still hot, toss with 200 ml tomato bravas sauce and sprinkle chopped parsley. Keep warm.

In a small bowl or jar whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper until emulsified.

Place halved cherry tomatoes and arugula in a large bowl. Pour dressing over, toss gently to combine, and set aside at room temperature until ready to serve.

Prepare a double boiler: bring a few centimeters of water to a simmer in a medium saucepan and set a heatproof bowl over it (bowl should not touch the water). Reduce heat to low so the water simmers gently.

In the bowl, whisk 4 large egg yolks with 2 tbsp fresh lemon juice, 0.5 tsp Dijon mustard and 0.5 tsp salt until combined and slightly thickened.

Place the bowl over the simmering water and whisk constantly until the yolk mixture thickens slightly and becomes creamy (do not let it scramble), about 2–3 minutes.

Remove bowl from heat. Very slowly drizzle in the 200 g hot melted butter while whisking continuously so the sauce emulsifies. If it becomes too thick, whisk in 1 tsp warm water at a time to loosen. Adjust seasoning with additional lemon juice, salt, and 1/8 tsp cayenne if desired.

Keep the hollandaise in a warm spot (not over direct heat) until ready to use. If needed, rewarm gently over the double boiler while whisking.

Bring a wide shallow pot of water to a gentle simmer and add 2 tbsp white vinegar. Crack each egg into a small cup or ramekin.

Create a gentle whirlpool in the simmering water with a spoon and slip one egg at a time into the center. Poach eggs in batches for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs from the water, briefly drain on paper towel, and keep warm on a baking sheet in a low oven (around 80–90°C / 175–195°F) while you finish cooking remaining eggs.

Split the English muffins and toast cut sides until golden. Butter the toasted muffins with the 2 tbsp softened butter.

Warm the Canadian bacon or ham in a skillet over medium heat for 1–2 minutes per side until lightly browned.

To assemble each Eggs Benedict: place 1 buttered English muffin half on a plate, top with 1 slice of warmed Canadian bacon, place a poached egg on top, and spoon 2–3 tbsp hollandaise sauce over the egg. Sprinkle with snipped chives, a pinch of salt and a grind of black pepper.

Serve the Eggs Benedict immediately with a portion of patatas bravas and a helping of tomato & arugula salad on the side.