Crisp the Hashbrowns

In a large skillet over medium-high heat, heat the butter and olive oil. Once hot, add the Idaho hashbrowns in an even layer. Cook until golden and crispy, flipping as needed.

Poach the Eggs

In a medium soup pot, bring the water and vinegar to a gentle simmer (do not boil).

Crack 4 eggs gently into the water. Do not stir. Let them settle and poach for 3–4 minutes until the whites are set.

Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

Make the Light Hollandaise

In a blender, combine 2 whole eggs, lemon juice, salt, and pepper.

In a small saucepan, melt 1/2 cup butter until hot and sizzling.

Turn the blender on, cover with a towel to prevent splatter, and slowly stream in the hot butter. Blend until light and frothy.

Add Aleppo chili or cayenne if desired.

Assemble the Eggs Benedict

On a large platter or in individual bowls, layer the crispy hashbrowns.

Top with slices of smoked salmon.

Gently add the poached eggs.

Spoon at least 2 tablespoons of warm hollandaise sauce over each egg.

Finish with a sprinkle of chopped dill and chives.

Pomegranate Mimosas (Optional)

Mix 1 ounce freshly squeezed pomegranate juice with 3–4 ounces chilled Prosecco or Champagne. Garnish with a sprig of fresh herbs like rosemary, thyme, or mint.