Bacon & Tomato Benny Recipe

Clarify butter

Melt 6 tbsp unsalted butter in a small saucepan over low heat until fully melted and foam subsides. Skim off any white solids and pour clarified butter into a measuring cup, leaving behind milk solids. Keep warm but not hot.

Prepare double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that sits on top of the saucepan without touching the water.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 tsp cold water, and 1 tbsp fresh lemon juice until combined and slightly thickened.

Cook over gentle heat

Place the bowl over the simmering water, whisking constantly. Keep the bowl above the water so the steam gently heats the yolks. Whisk for 2–3 minutes until the mixture is warm and slightly thickened but not scrambled.

Emulsify butter

Remove bowl from heat. Very slowly drizzle the warm clarified butter into the yolks while whisking constantly to create a smooth emulsion. Start drop by drop, then in a thin steady stream as sauce thickens.

Season

Whisk in 1/4 tsp salt, 1/4 tsp ground white or black pepper, and 1/8 tsp cayenne (optional). Taste and add up to 1/2 tbsp more lemon juice or a pinch more salt if needed. Keep the hollandaise warm in a thermos or over barely-warm water (off heat) until serving, stirring occasionally.

Cook bacon

Preheat oven to 400°F (200°C) or heat a large skillet over medium heat. For oven: arrange 8 thick-cut bacon slices on a rimmed baking sheet lined with foil and a wire rack if available; bake 12–18 minutes until crisp to your liking. For skillet: fry in batches over medium heat, flipping occasionally, about 8–12 minutes until crisp. Transfer to paper towels to drain.

Prepare tomato

While bacon cooks, slice 1 ripe tomato into 4 thick slices. Toss the slices with 1 tsp extra-virgin olive oil, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Set aside so seasoning melds.

Toast muffins

Split 2 English muffins and lightly butter each half with 1 tbsp unsalted butter. Toast in a 350°F (175°C) oven, under a broiler, or in a skillet until golden and crisp, about 3–5 minutes. Keep warm.

Poach eggs

Bring a deep saucepan of water to a gentle simmer and add 1 tbsp white vinegar. Stir to create a gentle whirlpool. Crack each of the 4 large eggs into small ramekins or cups. One at a time, slip an egg into the center of the whirlpool; cook 3–3.5 minutes for soft-set whites and runny yolks. Use a slotted spoon to lift eggs and briefly blot on paper towel to remove excess water.

Place two toasted English muffin halves on each plate (4 halves total per 2 servings). On each muffin half, layer one slice of seasoned tomato, then two slices of cooked bacon (arrange to fit).

Top each bacon-tomato stack with one poached egg. Spoon 2–3 tbsp of warm hollandaise over each egg, letting it drizzle down the sides.

Garnish with a sprinkle of chopped fresh chives and a small handful of microgreens or arugula if using. Serve immediately.