Nathan Myhrvold is the co-author of Modernist Cuisine at Home, a book that delves deep into the science of food and flavour.
A. Rock the Foundation
When selecting your bread, prioritise texture. The nooks and crannies of an English muffin help sop up yolk and sauce, but so do baguette slices, rustic wholegrain bread and crunchy ciabatta. Whatever you choose, toast it carefully: untoasted bread can become soggy, while a heavily toasted slice absorbs like a roof tile (that is, hardly at all).
B. Improve the Protein
Back bacon makes a classic Benedict, but it’s not your only option or even your best one. Swop in pulled pork, fresh chorizo or salami seared in a dry pan until crisp. Or go with seafood: smoked salmon or dorado stands up well to hollandaise. Keep the protein layer about half a centimetre thick – any more could overpower the dish.
C. Tuck In Some Greens
Bitter produce offers a flavour counterpunch to the richness of the sauce and yolk. Sautéed spinach, blanched broccoli and grilled asparagus are great options. To make sure the creation stays intact as your guests dig in, place the veggies on top of the meat and below the egg. It’ll stay pinned down without escaping from under your bacon.
D. Go Poaching
Fill a medium pot three-quarters full with water and heat it on medium-high until it’s nearly (but not quite) boiling. Add a pinch of salt and a splash of white vinegar, to help the white hold its shape. Crack a cold egg into a bowl and tip the egg from the bowl into the water. Cook until the white thickens, about 2mins. Remove with a slotted spoon.