Benny Boy Brewing Recipe

Prepare potatoes

Place the peeled, diced potatoes in salted cold water and bring to a simmer. Cook for 5 minutes until slightly tender but not falling apart. Drain and let steam dry for 2 minutes.

Sauté aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Crisp potatoes

Add the par-cooked potatoes to the skillet. Spread in a single layer and let cook without stirring for 3–4 minutes so they develop a golden crust. Stir and continue to cook another 4–6 minutes until potatoes are golden and tender.

Add beans & season

Stir in the drained cannellini beans, smoked paprika, thyme, lemon zest, salt, and black pepper. Cook 3–4 more minutes to heat the beans through and let flavors meld. Taste and adjust seasoning. Stir in chopped parsley off the heat.

Bring 8 cups of water and 2 tsp white vinegar to a gentle simmer in a wide shallow sauté pan. Reduce heat so the surface barely moves and there are small bubbles. Crack one egg into a small ramekin, swirl the water gently to create a small vortex, and slip the egg into the center. Poach 3 minutes for a runny yolk or 3½–4 minutes for slightly set yolk. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

Keep poached eggs warm by placing them in a bowl of warm water for up to 10 minutes before assembly, changing the water once if it cools.

Set up double boiler

Bring a small pot of water to a simmer and reduce heat to low. Place a heatproof bowl (metal or tempered glass) over the pot so the bowl does not touch the water.

Whisk yolks

In the bowl, whisk the 3 egg yolks with the lemon juice and a pinch of salt until slightly thickened.

Emulsify

Place the bowl over the barely simmering water and whisk constantly while slowly drizzling in the warm melted butter, about a tablespoon at a time, until the sauce thickens and becomes silky. If it becomes too thick, whisk in a teaspoon of warm water to loosen. If it looks like it might break, remove from heat and whisk vigorously while adding a teaspoon of warm water, then resume adding butter more slowly.

Finish sauce

Stir in the minced garlic, chopped chives, salt, and white pepper. Keep the hollandaise warm over the warm (not hot) water bath, whisking occasionally until ready to serve.

Toast the English muffins or sourdough slices in a skillet with 1 tablespoon butter until golden and crisp around the edges.

Divide the white bean & herb hash among four plates, placing roughly 1/2 cup of hash on each piece of toast (use more if you prefer a heartier base). Top each with a handful of microgreens or baby arugula.

Place one poached egg on top of each portion of hash. Spoon 2–3 tablespoons of the warm garlic-herb hollandaise over each egg so it coats the yolk and drips onto the hash.

Finish with a light sprinkle of smoked sea salt or flaky salt and an extra pinch of chopped chives or parsley if desired. Serve immediately.