Chef's Benny Recipe
Local poached eggs, Northwest ham, Gaston’s English muffin, Chef ’s Hollandaise & herbed potatoes
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Herbed Potatoes
Preheat the oven to 400°F (200°C). Cut the baby potatoes in half and toss with olive oil, salt, and freshly chopped herbs. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
- 2
Make the Hollandaise Sauce
In a double boiler or a heatproof bowl over simmering water, whisk together egg yolks, lemon juice, and salt until the mixture is thickened. Gradually whisk in melted butter until smooth and creamy. Season with ground white pepper and set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain.
- 4
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 5
