Benny Duo Recipe

Toast and prep bases

Split the 2 English muffins and toast until golden. Spread 1/2 tablespoon butter on each toasted half while warm. Reserve on a warm plate so they stay crisp.

Place toppings for each half

On two muffin halves place sliced ham (1 slice per half). On the other two halves layer the sautéed spinach (see Spinach sauté) or smoked salmon depending on the two Benedicts you chose. Keep two halves designated for Classic/ham and two halves for Florentine or Salmon if assembling a duo.

Garnish finished halves with a small squeeze of lemon over salmon, and sprinkle chopped chives or parsley over both finished halves just before serving.

Bring water to poach

Fill a wide shallow saucepan with about 4 inches (10 cm) of water. Add 1 tablespoon white vinegar and 1 teaspoon salt. Bring to a gentle simmer — bubbles should rise slowly but not boil vigorously.

Create vortex and poach eggs

Crack one egg into a small ramekin. Use a spoon to stir the simmering water to create a gentle whirlpool. Slip the egg from the ramekin into the center of the vortex. Poach 3–3.5 minutes for a runny yolk, or 4 minutes for slightly firmer. Remove with a slotted spoon and briefly blot on paper towel. Repeat for remaining 3 eggs. Keep eggs warm on a plate placed in a low oven (about 200°F / 95°C) or cover lightly.

If you prefer, you may poach eggs two at a time in a larger pot; ensure water returns to a gentle simmer between additions.

Wilt spinach

Heat 1 teaspoon olive oil in a skillet over medium heat. Add 1 clove minced garlic and sauté 20–30 seconds until fragrant. Add 2 cups baby spinach and sauté 1–2 minutes until wilted. Season with 1/4 teaspoon salt and a pinch of black pepper. Remove and squeeze out excess moisture if any; divide cooked spinach between the two muffin halves reserved for Florentine.

Prepare double-boiler

Bring a small pot of water to a very gentle simmer. Use a heatproof bowl that fits over the pot without touching the water (double-boiler setup). Reduce heat so water stays at a low simmer.

Whisk yolks and flavorings

In the bowl, whisk 3 egg yolks vigorously with 2 teaspoons fresh lemon juice and 1 teaspoon Dijon mustard until slightly thickened and pale.

Emulsify with butter

Place bowl over the simmering water and continue whisking constantly. Very slowly drizzle in the 6 tablespoons warm melted butter in a thin stream, whisking continually so the sauce emulsifies and thickens. If the sauce becomes too thick, add 1 teaspoon warm water at a time to reach desired consistency. Remove from heat when velvety and able to coat the back of a spoon.

Season

Season hollandaise with 1 teaspoon salt and a pinch of cayenne or smoked paprika. Taste and adjust lemon or salt as needed. Keep warm (not hot) until plating; a warm thermos or bowl in very low oven works well but avoid overheating or it will separate.

Place the prepared muffin halves on warm plates: one pair topped with ham (or smoked salmon) and the other with sautéed spinach. Top each half with a poached egg (1 egg per half). Spoon 2–3 tablespoons of warm hollandaise over each egg to fully coat yolk and white.

Sprinkle chopped chives or parsley over the sauced eggs and finish with a small pinch of smoked paprika or cayenne for color. Serve immediately with lemon wedges on the side for the salmon or spinach halves.

This recipe makes four Benedict halves (two full English muffins) — enough for 2 people sharing a Benny Duo (each person gets two halves).