Benny On The Rocks Recipe

Toast and butter muffins

Split the 4 English muffins and toast them until golden and crisp. While still warm, spread 2 tbs unsalted butter evenly on the cut sides. Keep warm on a baking sheet in a 200°F (95°C) oven.

Sear Canadian bacon

Heat 1 tbs olive oil or butter in a large skillet over medium-high heat. Add the 8 slices of Canadian bacon and sear 1–2 minutes per side until nicely browned and heated through. Transfer to a plate and keep warm in the oven with the muffins.

Prepare water for poaching

Fill a wide shallow saucepan or deep skillet with 4–5 cups (about 1–1.2 L) of water. Add 1 tbs white vinegar (optional) and bring to a gentle simmer — small bubbles coming up but not a rolling boil. Reduce heat to maintain a very gentle simmer.

Poach eggs

Crack one egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip the egg into the center. Poach 3–3½ minutes for a runny yolk or 4 minutes for slightly firmer. Use a slotted spoon to lift the egg, gently blot with paper towel, and place on a plate. Repeat with remaining eggs (work in batches so water temperature stays steady). Season lightly with a pinch of fine salt after poaching.

Melt butter

Melt 12 tbs (1½ sticks) unsalted butter in a small saucepan over low heat until fully melted and hot but not browning. Keep warm.

Set up double boiler

Use a heatproof bowl set over a pot of barely simmering water (double boiler). The bottom of the bowl should not touch the water. Off heat, whisk together 6 egg yolks, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, and 1 tbs hot water until slightly thickened and pale.

Emulsify

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in warm melted butter in a thin, steady stream while whisking vigorously to create a smooth, thickened sauce. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Remove from heat as soon as sauce is smooth and coats the back of a spoon.

Season

Stir in 1 tsp kosher salt and 1 tsp cayenne pepper (adjust cayenne to taste). Taste and add more lemon juice or salt if needed. Keep hollandaise warm (not hot) over the warm water off heat or in a thermos; avoid direct heat to prevent breaking.

Assemble benny on the rocks

Place two buttered English muffin halves on each serving plate (for 4 servings total). Top each half with one slice of seared Canadian bacon. Using a slotted spoon, place two gently poached eggs (one per half) on top of the bacon.

Sauce and finish

Ladle 2–3 tbs of warm hollandaise over each poached egg (about 4–6 tbs per serving). Sprinkle each portion with a pinch of sea salt flakes and freshly ground black pepper. Scatter ½ tbs chopped chives over each plate and serve immediately with a lemon wedge on the side to squeeze if desired.