Bennies Recipe
Served with potatoes or Biltmore Dairy Farms® Golden Blaze Cheddar cheese grits. Traditional: Two poached eggs and Virginia ham over English muffin topped with house made hollandaise. Portobella Spinach: Two poached eggs and portobella mushroom, spinach, tomato and cream cheese over English muffin topped with house made hollandaise. Smoked Salmon*: Two poached eggs and smoked salmon over English muffin topped with house made hollandaise. Crab Cake*: Two poached eggs, hollandaise, Lusty Monk remoulade, English muffin.
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Ingredients
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Eggs & Toppings
Hollandaise Sauce
Base
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks and lemon juice until thick. Slowly incorporate melted butter while continuing to whisk. Season with salt and cayenne pepper. Keep warm.
- 2
- 3
Assembly
- 4
Assemble the Bennies
Toast the English muffins. For the Traditional version, layer Virginia ham on each muffin half, top with a poached egg, and drizzle with hollandaise sauce. For the Portobella Spinach version, sauté mushrooms and spinach, spread cream cheese on the muffin, add the mushroom-spinach mix, a poached egg, and hollandaise. For the Smoked Salmon version, layer smoked salmon on the muffin, add a poached egg, and hollandaise. For the Crab Cake version, place crab cakes on the muffin, top with a poached egg, hollandaise, and Lusty Monk remoulade.
- 5
