Benny's Recipe
Basted eggs on an English muffin, topped with hollandaise sauce. Served with fruit or hashbrowns
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Ingredients
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Base & Eggs
Hollandaise Sauce
Sides & Garnish (choose fruit or hashbrowns)
Method
Hollandaise Sauce
- 1
Clarify and melt butter
Gently melt the 100 g unsalted butter in a small saucepan over low heat until fully melted. If you want a more stable hollandaise, skim off the milk solids (clarify) and keep warm but not hot.
- 2
Whisk yolks
Place 3 egg yolks in a heatproof bowl. Add 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch (about 1/4 tsp) salt. Whisk vigorously until the mixture becomes slightly thickened and pale.
- 3
- 4
Emulsify butter into yolks
Remove bowl from heat. Very slowly pour the warm melted clarified butter in a thin, steady stream while whisking constantly to emulsify. Start drop by drop, then increase to a thin stream as the sauce thickens. If sauce becomes too thick, whisk in 1 teaspoon hot water to loosen.
- 5
Season and hold
Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper (adjust to taste). Keep the hollandaise warm by placing the bowl in a warm spot or over very low warm water, stirring occasionally. Do not let it get hotter than warm or it may split.
Base & Eggs
- 6
- 7
- 8
Baste/poach eggs (basted eggs)
Crack each of the 4 large eggs into a small bowl. Gently slide eggs into the simmering water, spacing them apart. Using a spoon, continuously baste the egg whites with the warm water for about 2–3 minutes until whites are mostly set but yolks remain runny. For slightly firmer whites, continue 30–60 seconds more. Alternatively, poach for 3–4 minutes. If desired, finish by briefly dunking with 60 ml cold water to stop cooking and help remove foam.
- 9
Drain eggs
Using a slotted spoon, lift each egg from the water and briefly blot on paper towels to remove excess water. Taste a small piece of white to ensure doneness; adjust next batch timing if needed.
- 10
Sides & Garnish
- 11
Hashbrowns (if chosen)
Heat 2 tbs neutral oil in a nonstick skillet over medium-high heat. Add the 200 g shredded hashbrowns, pressing into a compact layer. Season with 1 tsp salt. Cook undisturbed for 4–5 minutes until golden and crisp on the bottom, then flip in sections and cook an additional 3–4 minutes until crisp and cooked through. Keep warm in a low oven (100–120°C) while finishing eggs.
- 12
Fruit (if chosen)
If serving fruit, portion 1 cup mixed fresh fruit into a small bowl and chill or serve room temperature as a bright, refreshing side.
- 13
Finish and garnish
Sprinkle finely chopped fresh chives (about 1 tablespoon total) over the hollandaise. Serve immediately with either the warm hashbrowns or the fresh fruit on the side.
