Eggs Benny Recipe

Directions for Eggs Benny

1. 1

   Prepare the Bistro Potatoes

   Dice the bistro potatoes and boil them in salted water until tender. Drain and set aside.

2. 2

   Cook the Canadian Bacon

   In a skillet, heat the butter over medium heat. Add the Canadian bacon slices and grill them until golden brown on both sides. Remove from the skillet and keep warm.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

4. 4

   Make the Hollandaise Sauce

   In a bowl, whisk the egg yolks and lemon juice together. Place over a pot of simmering water, making sure the bowl doesn't touch the water. Gradually whisk in melted butter until the mixture thickens. Season with salt and cayenne pepper.

5. 5

   Assemble the Eggs Benny

   On each slice of house bread or English muffin, layer arugula, a slice of grilled Canadian bacon, and the poached egg. Drizzle generously with hollandaise sauce.

6. 6

   Serve

   Serve the Eggs Benny alongside the bistro potatoes for a complete meal.