Eight Years In: Breakfast in Bed and Two Benedicts I Love

Eight years into marriage and one of my favorite things to do for Alex still hasn’t changed: I get up early on a weekend morning, feed the kids, and give her a quiet moment to herself while I make breakfast in bed ... sometimes for a special occasion, sometimes just because.

There’s something about that ritual I love. The house is quiet, the coffee’s brewing, the kids are busy with cartoons, and I get to slow down and do what I do best: cook for the people I love. It’s not about some big production, it’s about care, intention and turning a slow Saturday morning into something memorable.

And when I really want to make that breakfast feel special, I often come back to a classic: the Benedict.

There’s elegance in its simplicity. A toasted English muffin, a silky hollandaise, a perfectly poached egg. You can go rich and smoky, or fresh and bright. You can make it comforting or refined. And when you nail the details, it feels like something far bigger than the handful of ingredients on the plate.

Here are two Benedicts I love making for Alex, one born from Southern soul, one from coastal freshness. Both built to turn breakfast into a little celebration.

Smoke House Pulled Pork Benedict with Pimento Cheese & Creamy Cheese Grits

This one’s a love letter to the food I grew up on, smoky pulled pork, tangy BBQ sauce, rich pimento cheese, all piled high on a crisp English muffin. A perfectly poached egg and a drizzle of hollandaise finish it off, and I always serve it with a bowl of creamy cheese grits on the side, topped with butter and hot sauce.

It’s bold, indulgent, and completely unapologetic. A Southern backyard BBQ turned into a brunch dish. And when Alex sees that yolk spill over the pork, I swear she loves me just a little more.

House-Cured Salmon & Avocado Benedict with Farmers Market Potato Hash

This one is a little more refined and a little more her. Silky, citrus-kissed house-cured salmon layered over smashed avocado on a toasted muffin, topped with a poached egg and lemony hollandaise. I serve it with a simple potato hash tossed with peppers, onions, and fresh herbs.

It’s lighter, brighter, and a little more elegant. A dish that feels like the start of a slow Sunday spent together. And it’s proof that even the simplest ingredients, treated with care, can become something beautiful.

That’s what I love about breakfast in bed. It’s not about showing off. It’s about slowing down and creating something just for the person you love. It’s about saying I see you without ever having to say the words.

Eight years in, that still feels just as good as it did on day one. And this year, breakfast in bed is just the beginning. Last night, we snuck away for a night at the Waldorf Astoria... a little weeknight spa staycation to unwind and recharge. And this weekend, we’re heading to Blackberry Mountain. A place that’s more than just a getaway, it’s part of one of the most extraordinary culinary legacies in America.

Blackberry Farm and Blackberry Mountain have shaped Southern cooking at the highest level, blending Appalachian tradition with world-class technique. They’ve launched James Beard–winning chefs, championed seasonal ingredients long before “farm-to-table” was a trend, and built a food culture that honors the land as much as the plate. For a chef, it’s the kind of place that feeds your soul as much as your stomach.

And getting to share that with Alex, eight years in and still my favorite person to cook for, feels like the perfect way to celebrate where we’ve been and everything still ahead.

Chef’s Notes

On Poaching Eggs: Fresh eggs are everything. Older eggs have watery whites that spread in the pan. Keep the water at a gentle simmer, never a rolling boil, and swirl it into a gentle whirlpool before sliding the egg in.

Chef Trick: Crack your egg into a fine mesh strainer or spider first and let the loose outer white drip away. What’s left is a tight, cohesive layer of egg white that wraps beautifully around the yolk, giving you that perfect, restaurant-worthy poached egg with clean edges. Poach for about 3 minutes, until the whites are just set and the yolk is still rich and runny.

On Hollandaise: It’s all about temperature control and patience. Whisk egg yolks and lemon juice over gentle heat until thick, then drizzle in melted butter slowly while whisking constantly. If it starts to split, a teaspoon of warm water and a vigorous whisk can bring it back together. You can also make it ahead and keep it warm in a thermos or insulated container for up to an hour, a lifesaver when juggling multiple components.

On Curing Salmon: Mix equal parts salt and sugar with citrus zest, cracked pepper, and fresh dill. Coat the salmon generously and wrap it tight. After 36–48 hours in the fridge, rinse and slice thin. It’s silkier, fresher, and far more flavorful than anything from a package.

On Balance: Both Benedicts work because they balance richness with acidity and freshness. The vinegar-based BBQ sauce and pickled onions cut through the pimento cheese and hollandaise. The citrus-cured salmon and lime-hit avocado lift the creamy sauce and runny yolk. It’s all about the push and pull.