California Benny Recipe

Melt butter

In a small saucepan over low heat, melt 3 tablespoons unsalted butter until melted and warm but not browning. Keep warm on lowest heat or remove from heat and set aside.

Prepare avocado

Halve, pit and scoop the flesh of 1 ripe avocado into a medium bowl. Mash lightly with a fork until mostly smooth (a few small chunks are fine).

Emulsify yolks

Place 2 egg yolks and 1 tablespoon fresh lemon juice in a heatproof bowl or the top of a double boiler. Whisk briefly to combine.

Temper and cook

Set the bowl over (but not touching) simmering water. Whisk the yolks constantly while slowly drizzling in the warm melted butter in a thin stream until mixture thickens and holds soft ribbons (about 3–4 minutes). Remove from heat immediately.

Finish avocado hollandaise

Stir the mashed avocado into the warm hollandaise base until smooth and homogenous. If the sauce is too thick, whisk in up to 1 teaspoon water, 1/4 teaspoon at a time, to reach a pourable but creamy consistency. Season with 1 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon smoked paprika (if using). Keep warm in a small jar placed in warm water or cover and set aside.

Prepare garnish

Chop 2 tablespoons microgreens or chives and set aside for finishing the dish.

Toast muffins

Split 2 English muffins and toast until golden. Spread a thin layer of the 1 tablespoon butter on the cut sides while still hot. Keep warm.

Heat Canadian bacon

In a skillet over medium heat, warm 4 slices Canadian bacon or ham 1–2 minutes per side until lightly browned and heated through. Remove and keep warm.

Poach eggs — prepare water

Fill a wide, shallow saucepan with about 3–4 inches of water and bring it to a gentle simmer. Add 1 tablespoon white vinegar (this helps the eggs hold their shape). Reduce heat so the water is just barely simmering — small bubbles but not a rolling boil.

Poach eggs — method

Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then carefully slip the egg from the bowl into the center of the whirlpool. Cook 3–3.5 minutes for a soft runny yolk or 4 minutes for slightly more set yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs (work in batches if needed).

Assemble bases

Place the toasted English muffin halves on plates. Top each half with a warmed slice of Canadian bacon (one per half). If using tomato slices or onion, place them on top of the bacon now.

Add poached eggs and sauce

Gently place one poached egg onto each muffin half. Spoon or ladle 2–3 tablespoons of warm avocado hollandaise over each egg so it coats the top and drips slightly over the sides.

Finish and serve

Sprinkle the chopped microgreens or chives over the hollandaise and add an extra pinch of smoked paprika or black pepper if desired. Serve immediately while eggs and sauce are warm.

If adding tomato or onion: use ripe sliced tomato or lightly roast tomato halves in a 425°F (220°C) oven for 8–10 minutes tossed with a touch of oil, salt and pepper. Place on the muffin before the poached egg so the tomato heats through. Thinly sliced red onion can be added raw for bite or soaked in cold water for 10 minutes to mellow before using.