Build A Benny Recipe

Split the English muffins and toast them until golden brown. Spread about 1/2 tbs butter on each toasted half while warm to keep them tender.

Heat a large skillet over medium heat and add 1 tsp oil or butter. Cook the Canadian bacon slices 1–2 minutes per side until lightly browned and heated through. Keep warm on a plate covered with foil.

Prepare butter

Melt 6 tbs unsalted butter in a small saucepan over low heat until just melted. If you want clarified butter, simmer briefly and skim solids; otherwise use gently melted butter. Keep warm but not hot.

Make the emulsion

In a medium heatproof bowl, whisk together 3 egg yolks, 1.5 tbs lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp Dijon (if using). Place the bowl over a saucepan of barely simmering water (double boiler), making sure the bowl's bottom does not touch the water. Whisk constantly until the yolk mixture thickens slightly and reaches about 60–65°C (140–150°F) or becomes pale and ribbon-like (3–5 minutes).

Finish sauce

Remove the bowl from heat. While whisking constantly, add the warm melted butter in a slow, steady stream until fully incorporated and sauce is thick and silky. If sauce becomes too thick, whisk in up to 1 tsp hot water to loosen. Season with a pinch (1/8 tsp) of cayenne or paprika and adjust salt and lemon to taste. Keep the hollandaise warm over a bowl of warm water or in a thermos until assembly (do not overheat or it will break).

Bring about 1.5 L of water and 1 tsp salt to a gentle simmer in a wide, shallow pot. Add 1 tbs white vinegar if using; it helps eggs keep their shape.

Create a gentle whirlpool by stirring the water, then crack one egg into a small bowl and carefully slip it into the center of the whirlpool. Repeat with remaining eggs, poaching in batches if necessary so they have room (2 at a time is easiest). Poach eggs for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks.

Use a slotted spoon to lift the eggs out, briefly drain on a paper towel, and keep them warm on a plate or in a shallow bowl of warm water while you finish the rest.

Place two toasted English muffin halves (split side up) on each plate. Top each half with one slice of warmed Canadian bacon.

Center a poached egg on top of each slice of Canadian bacon.

Spoon 2–3 tbs of warm hollandaise over each egg, letting it drizzle over the sides.

Garnish each serving with a sprinkle of chopped chives, a pinch of black pepper, and a light dusting of paprika or cayenne if desired. Add microgreens or arugula on the side and serve with a lemon wedge.