California Bene Recipe

Heat a large skillet over medium heat. Add 1 tsp oil or a small pat of butter to the pan and lay bacon strips in a single layer.

Cook 6–8 minutes, turning occasionally, until bacon is crisped to your liking. Remove to a paper towel-lined plate to drain and keep warm.

Prepare double-boiler

Bring a small saucepan of an inch or two of water to a gentle simmer (not boiling). Reduce heat to low so the top of the double boiler will receive gentle indirect heat.

In a heatproof bowl (stainless steel or glass) set over — but not touching — the simmering water, whisk together 2 egg yolks, 1 tablespoon lemon juice, 1/4 tsp kosher salt and 1/4 tsp Dijon mustard until slightly thickened.

Slowly drizzle in the 1/4 cup melted butter in a very thin stream while whisking constantly. Continue whisking until the sauce thickens and is smooth. If it becomes too thick or the temperature rises too high, remove the bowl from the heat and whisk to cool slightly, then return briefly to finish.

Taste and adjust seasoning with additional lemon juice, salt, or a pinch of cayenne (about 1/8 tsp) for warmth. Keep the hollandaise warm over the double boiler on the lowest heat setting while you poach eggs (do not let it overheat or separate).

Bring 1 L of water to a gentle simmer in a wide shallow saucepan. Add 1 tablespoon distilled white vinegar to help the whites coagulate. Keep the water at a gentle simmer (small bubbles), not a rapid boil.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip one egg into the center; repeat for the second egg (or poach one at a time if your pan is small).

Poach eggs 3 to 3½ minutes for a set white and a runny yolk. Use a slotted spoon to lift eggs and briefly transfer to a bowl of lightly iced water for 20–30 seconds if you prefer to stop cooking (optional). Drain eggs on a paper towel just before plating.

Split the 2 English muffins and toast cut sides until golden-brown. While hot, season lightly with a pinch of the 1 tsp salt and 1/2 tsp black pepper if desired.

Slice the tomato into 4–6 thin slices. Slice the avocado in half, remove pit, scoop out flesh and slice or mash lightly with a fork to a spreadable consistency.

On each toasted English muffin half, spread a layer of mashed avocado (about 1/2 of the avocado across the 4 halves). Top avocado with 2–3 slices of tomato divided evenly among the halves.

Place 1–2 bacon strips on each assembled muffin half (divide 3 strips across the two muffins).

Carefully place one poached egg on each muffin top. Spoon 2–3 tablespoons of warm hollandaise over each egg, letting it run down the sides.

Finish with a light sprinkle (approximately 1/2 tsp total) of everything bagel seasoning over each portion and a small pinch of black pepper. Serve immediately.