Charred Tomato & Spinach Benny Recipe

Prepare Smashbrowns (or Hashbrowns)

If serving smashbrowns: parboil baby potatoes in salted water until just tender, about 10–12 minutes. Drain and let steam-dry 2 minutes. Heat 2 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add potatoes cut-side down and press or 'smash' each half with a spatula to flatten (~1/2" thick). Season with 1 tsp salt and 1/2 tsp black pepper. Cook undisturbed 4–6 minutes until deeply browned, then flip and crisp the other side 3–4 minutes. Keep warm in a low oven (200°F/95°C). If serving shredded hashbrowns: heat 3 tbs vegetable oil in a large skillet over medium-high heat. Combine the squeezed-dry shredded russet potatoes with the diced onion, 3/4 tsp salt and 1/2 tsp black pepper. Add in an even layer and press down with a spatula. Cook 6–8 minutes until a golden crust forms, flip in sections and cook another 5–6 minutes until crisp. Transfer to warm oven and wipe skillet for vegetables.

Toast English Muffins

Split English muffins and butter each cut side with about 1/2 tbs butter per half. Toast in a skillet or under broiler until golden and crisp, about 2–3 minutes per side. Keep warm.

Char the Cherry Tomatoes: Heat 1 tbs olive oil in a medium skillet over high heat until shimmering. Add cherry tomatoes in a single layer (they should sizzle). Let them sit without stirring for 2 minutes to blister and char, then toss and cook another 1–2 minutes until skins are split and lightly charred. Add minced garlic in the last 30 seconds, toss, then remove to a bowl and season with a pinch of salt and pepper.

Sauté Mushrooms and Spinach: In the same skillet, lower heat to medium, add 1 tbs olive oil. Add sliced mushrooms and cook 4–5 minutes until golden and any liquid evaporates. Season with a pinch of salt and pepper. Add baby spinach and toss until wilted, about 1–2 minutes. Combine with charred tomatoes or keep separate if plating layered.

Make Hollandaise (Stovetop Whisk or Blender)

Stovetop whisk method: In a stainless steel bowl set over (but not touching) a simmering pot of water (bain-marie), whisk 3 egg yolks with 1 tbs lemon juice and 1/2 tsp Dijon until slightly thickened, about 1–2 minutes. Slowly drizzle in the 6 tbs melted butter in a thin stream while whisking until sauce is thick and emulsified. Remove from heat, season with 1/4 tsp salt and a pinch of white pepper or cayenne. Keep warm (not hot) in the bowl over warm water. Blender method: Combine yolks, lemon juice, Dijon, salt and pepper in a blender. With blender running on low, slowly pour in melted butter in a thin stream until thickened. Transfer to warm bowl and adjust seasoning.

Poach Eggs

Fill a wide shallow saucepan with about 3 inches of water, bring to a gentle simmer (small bubbles). Add 1 tsp white vinegar. Swirl water to create a gentle vortex and carefully crack one egg into a small cup and slip into the water. Repeat with remaining eggs, spacing them apart. Poach eggs 3–3.5 minutes for runny yolks or 4–4.5 minutes for slightly more set whites. Use a slotted spoon to lift eggs, blot briefly on paper towel to remove excess water, and keep warm in a bowl of warm water until plating.

Plate: On each plate place one toasted English muffin half (or both halves, split between two plates). Top muffins with a layer of sautéed mushrooms and wilted spinach, then arrange 3–4 charred cherry tomatoes per serving over the greens. Place two warm poached eggs over the vegetables. Spoon 2–3 tbs hollandaise sauce over the eggs and vegetables (about 3–4 tbs per plate). Arrange 1 cup of smashbrowns or 1 cup shredded hashbrowns alongside the muffin stack.

Finish & Serve: Sprinkle chopped parsley and optional microgreens over the top. Finish with a grind of black pepper and a pinch of sea salt flakes to taste. Serve immediately.