Eggs Benny Recipe
smoked bbq pork, toasted challah bread, spinach, soft poached eggs, hollandaise, microgreens
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add melted butter while whisking until the sauce is smooth and creamy. Add cayenne pepper and adjust seasoning if necessary. Remove from heat and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until the whites are firm but the yolks are still runny. Remove the eggs with a slotted spoon and place on a paper towel to drain.
- 3
Toast the Challah Bread
While the eggs are poaching, toast the challah slices until golden brown.
- 4
Sauté the Spinach
In a skillet, lightly sauté the fresh spinach until wilted. Season with salt and pepper to taste.
- 5
