Classic Benedict Recipe

Smashbrown potatoes

Bring a pot of salted water to a boil. Add whole scrubbed russet potatoes and cook until just tender when pierced, about 12–15 minutes depending on size. Drain and let cool slightly. On a lightly floured surface or cutting board, gently flatten each potato to about 1/2-inch thickness using the bottom of a glass or a spatula. Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Fry potatoes in batches, pressing down to maintain contact, until golden brown and crisp on both sides, about 4–5 minutes per side. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Shredded hashbrowns

If using frozen shredded hashbrowns, thaw and squeeze out excess moisture using a clean kitchen towel or paper towels. Heat 3 tablespoons vegetable oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 1/4 finely diced onion (optional) and cook 1–2 minutes until translucent. Add 2 cups shredded potatoes, spreading into an even layer. Press down and cook without stirring until the underside is deeply golden, about 6–7 minutes. Flip in large sections or stir and press again to brown the other side, an additional 5–6 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Transfer to a warm plate and keep in oven at 200°F / 95°C until ready to serve.

Prepare a double boiler: bring 1–2 inches of water to a gentle simmer in a medium saucepan and reduce heat so it stays simmering but not boiling. In a heatproof bowl (metal or glass) set over the saucepan (water should not touch the bowl), whisk 3 egg yolks with 1.5 tablespoons lemon juice until slightly thickened and pale, about 1–2 minutes.

While whisking constantly, very slowly drizzle in the 6 tablespoons hot melted butter in a steady thin stream so the yolks emulsify and thicken into a smooth sauce. If the sauce becomes too thick, whisk in a teaspoon or two of warm water. Season with 1/4 tsp salt and 1/8 tsp cayenne (or a dash of hot sauce). Keep the hollandaise warm by removing from direct heat and resting the bowl over the warm (not simmering) pan or place in a slightly warm spot. Taste and adjust lemon, salt, or cayenne as needed.

If hollandaise begins to separate, whisk vigorously or add a teaspoon of warm water and whisk until smooth. For larger batches, use a blender on low when adding butter for a more foolproof emulsion.

Toast the 2 English muffins until golden. Melt about 1 tablespoon butter in a skillet over medium heat and quickly brown the Canadian back bacon slices on both sides until heated through and slightly crisped, about 1–2 minutes per side. Butter the toasted muffin halves lightly.

Poach eggs: fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar. Reduce heat so the water is barely moving. Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip an egg into the center; repeat for remaining eggs (or poach 2 at a time to avoid crowding). Poach until whites are set and yolks are still runny, about 3–3.5 minutes for medium runny yolks. Use a slotted spoon to lift eggs and briefly rest on paper towels to remove excess water.

Assemble: place buttered toasted muffin halves on warm plates. Top each half with two slices of Canadian bacon (or one large folded slice), then place a poached egg on top. Spoon 2–3 tablespoons of warm hollandaise sauce over each egg, letting it cascade over the yolk and bacon. Season with a pinch of salt and freshly ground black pepper. Garnish with 1 tablespoon finely chopped chives (optional). Serve immediately with the prepared smashbrown potatoes or shredded hashbrowns on the side.