Classic Bennie Recipe
Make Classic Bennie Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Poached Eggs
For the English Muffins
For the Hollandaise Sauce
For Garnish
Method
Poaching the Eggs
- 1
Prepare the Poaching Liquid
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of vinegar to the water, which helps the egg whites to coagulate.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach for about 3-4 minutes for soft yolks, or longer if you prefer them firmer. Remove the eggs with a slotted spoon and set aside.
Preparing the English Muffins
- 3
Toast the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each half and keep warm.
Making the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt 1 cup of butter over low heat. Once melted, remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a medium bowl, whisk together the 3 egg yolks and 1 tablespoon of lemon juice until pale and thick.
- 6
- 7
Season the Sauce
Add 1 teaspoon of salt and 1 teaspoon of white pepper to the sauce, whisking until fully incorporated.
Assembly
- 8
Plate the Dish
On each toasted English muffin half, place a poached egg. Spoon the hollandaise sauce generously over the eggs.
- 9
Garnish
Sprinkle with chopped fresh parsley and a dash of paprika to taste before serving.
