Traditional Benny Recipe
Grilled English muffin, sliced Canadian bacon, 2 poached eggs, hollandaise sauce & chives. Served with choice of breakfast potatoes or hash browns.
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Ingredients
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Eggs & Assembly
Hollandaise Sauce
Choice: Breakfast Potatoes or Hash Browns (choose one)
Method
Hollandaise Sauce
- 1
Clarify/ melt butter
Melt the unsalted butter in a small saucepan over low heat until fully melted. Optionally skim foam so butter is clear. Keep warm (off heat) while preparing the egg yolks.
- 2
Warm double-boiler
Set a heatproof bowl over a saucepan of barely simmering water (water should not touch bottom of bowl). Keep water at gentle simmer.
- 3
- 4
Emulsify with butter
Slowly drizzle about 1 tablespoon of the warm melted butter into the yolks while whisking constantly to temper. Continue adding the butter very slowly in a steady stream, whisking constantly, until sauce is glossy and emulsified. If sauce becomes too thick, add a few drops of warm water to loosen.
- 5
Season
Remove from heat. Whisk in 1 tablespoon lemon juice, 1/2 teaspoon kosher salt and a pinch of cayenne. Taste and adjust seasoning. Keep sauce warm (place bowl in warm water or cover) until ready to serve; do not overheat or it will break.
Choice: Breakfast Potatoes or Hash Browns
- 6
If making breakfast potatoes (diced)
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add diced potatoes and a pinch of salt and pepper. Cook undisturbed 4–5 minutes to brown, then stir in diced onion (if using) and continue to cook, stirring occasionally, until potatoes are tender and crisped, about 10–12 minutes total. Stir in paprika and chopped parsley, adjust seasoning, then keep warm.
- 7
If making hash browns (shredded)
Preheat a large nonstick skillet over medium-high heat and add 1–2 tablespoons olive oil. Add the squeezed-dry shredded potatoes, pressing into an even layer. Season with salt, pepper and paprika. Cook without moving until bottom is golden and crisp, 5–7 minutes, then flip in sections and cook until the other side is crisp, another 4–6 minutes. Transfer to a plate and keep warm.
Eggs & Assembly
- 8
Toast English muffins and sear Canadian bacon
Split and toast the English muffins in a toaster or under a broiler until golden. In a skillet over medium-high heat, add 1 tablespoon butter and sear Canadian bacon slices 1–2 minutes per side until lightly browned and heated through. Keep warm.
- 9
Poach eggs
Fill a wide, shallow saucepan or skillet with 3–4 inches of water. Add 1 teaspoon white vinegar and bring to a gentle simmer (not rolling). Reduce heat to maintain a gentle simmer and create a slight whirlpool with a spoon. Crack one egg into a small bowl and gently slip it into the water. Poach eggs 3–3.5 minutes for runny yolks or 4–4.5 minutes for firmer yolks. Repeat with remaining eggs, using separate areas of the pan or poaching in batches. Use a slotted spoon to lift eggs and drain on a paper towel briefly; season with a pinch of salt and pepper.
- 10
Plate the Traditional Benny
Place a toasted English muffin half on each plate. Top each half with a slice of seared Canadian bacon, then place one poached egg atop the bacon. Spoon 2–3 tablespoons of warm hollandaise sauce over each egg. Sprinkle minced chives and a little freshly ground black pepper on top. Serve immediately with a generous portion of the chosen breakfast potatoes or hash browns on the side.