Eggs Benny Recipe

Prepare a double-boiler

Fill a saucepan with about 1–2 inches (2.5–5 cm) of water and bring to a gentle simmer over medium-low heat. Choose a heatproof bowl (metal or glass) that fits snugly on top of the pan without touching the water.

Whisk yolks and lemon

In the heatproof bowl, whisk together the 4 egg yolks, 2 tablespoons fresh lemon juice and 1/2 teaspoon Dijon mustard until slightly thickened and pale.

Cook over gentle heat

Place the bowl over the simmering water and whisk continuously. Make sure the water is just simmering — not boiling — to avoid scrambling the yolks.

Add melted butter gradually

While whisking constantly, slowly drizzle in the 6 tablespoons hot melted butter in a thin steady stream. Continue whisking until the sauce is thick, glossy and coats the back of a spoon (about 3–5 minutes). If the sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen.

Season hollandaise

Remove the bowl from the heat. Whisk in 1/4 teaspoon salt and a pinch of cayenne pepper. Taste and adjust lemon, salt or cayenne as desired. Keep the sauce warm by placing the bowl in a warm (not hot) location or over very low heat, stirring occasionally.

Prepare poaching water

Fill a wide shallow saucepan with about 3–4 inches (7–10 cm) of water and bring to a gentle simmer. Add 2 tablespoons white vinegar to the water (this helps eggs hold shape).

Crack eggs

Crack each egg into a small individual bowl or ramekin. This makes it easier to slip eggs into the water gently.

Create whirlpool and poach

Using a spoon, stir the simmering water to create a gentle whirlpool. One at a time, gently slide eggs from the ramekins into the center of the whirlpool. Poach eggs for 3 to 3 1/2 minutes for runny yolks, or 4 minutes for slightly firmer yolks. Keep water at a gentle simmer; adjust heat as needed.

Remove and drain

Using a slotted spoon, lift each poached egg from the water and briefly drain on a paper towel to remove excess water. Set aside on a warm plate.

Toast and butter muffins

While eggs are poaching (or just before serving), split the 2 English muffins and toast them until golden. Spread 2 tablespoons unsalted butter on the hot muffin halves.

Warm turkey and prepare onion

Thinly slice or fan the smoked turkey if not already sliced. Finely chop the red onion until you have about 1/4 cup. In a small skillet over medium heat, warm the turkey slices for 30–60 seconds per side just until heated through (do not overcook). Alternatively, briefly warm in the oven or microwave.

Assemble on muffins

Place a buttered English muffin half on each plate. Top each muffin half with 4 warmed smoked turkey slices (about 2 slices per muffin half). Sprinkle a small amount of chopped red onion (about 1 tablespoon per muffin half) over the turkey.

Dress the salad

In a bowl, toss 4 cups mixed greens with 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add halved cherry tomatoes and toss gently to coat.

Plate salad

Divide the dressed greens between two plates (two cups per plate) to serve alongside the Eggs Benny.

Top with poached eggs and hollandaise

Place a poached egg on top of each turkey-topped English muffin half (2 eggs per serving). Spoon about 2–3 tablespoons hollandaise sauce over each egg so it runs gently down the sides.

Season and garnish

Sprinkle a pinch of salt and freshly ground black pepper over each egg. Garnish with minced fresh chives if using.

Serve immediately

Serve each plate with the mixed greens on the side while eggs and hollandaise are warm. Estimated extra hollandaise can be held warm for up to 20 minutes; taste and re-season if needed.