Jul 14 2026
Restaurants›Liberty Food & Wine Exchange›Classic Benny Recipe

Classic Benny Recipe

Inspired by Liberty Food & Wine Exchange
Time30m
Serves2

Ham, classic hollandaise

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Ingredients

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Eggs & Poaching

Hollandaise

Assembly

Method

Eggs & Poaching

  1. 1

    Prepare water

    Fill a wide shallow saucepan or skillet with about 1 liter (or enough to give 2–3 inches/5–7 cm depth) of water. Add 2 tablespoons white vinegar and 1 teaspoon salt. Bring water to a gentle simmer over medium heat — small bubbles should rise but the surface should not be vigorously boiling.

  2. 2

    Crack eggs

    Crack each egg into a small ramekin or cup, keeping yolks intact. This makes transferring to the water easier and prevents broken yolks.

  3. 3

    Poach eggs

    Using a spoon, stir the simmering water gently to create a slight vortex. Slide each egg from its cup into the water (work in batches if needed to avoid crowding). Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolk. Use a slotted spoon to lift eggs and briefly blot on paper towel to remove excess water. Keep poached eggs warm in a bowl covered with a lid or on a warm plate while you finish hollandaise and toast muffins.

Hollandaise

  1. 4

    Melt butter

    In a small saucepan, gently melt 6 tablespoons unsalted butter over low heat until just melted and hot but not browned. Alternatively, melt in the microwave in short bursts. Keep warm.

  2. 5

    Whisk yolks

    Place 3 egg yolks and 1 teaspoon cold water in a medium heatproof bowl (or the top of a double boiler). Whisk vigorously to combine.

  3. 6

    Cook gently

    Set the bowl over (but not touching) barely simmering water — the steam should warm the bowl. Continue whisking constantly for 1–2 minutes until yolks thicken slightly and become pale. Do not let them scramble; if heating too quickly, remove from heat briefly while whisking.

  4. 7

    Emulsify butter

    Remove bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking continuously, starting drop by drop for the first 30 seconds to build an emulsion, then in a thin steady stream. Continue until all butter is incorporated and sauce is thick and glossy.

  5. 8

    Season & finish

    Whisk in 1 tablespoon fresh lemon juice, a pinch of salt, and a pinch of white pepper or cayenne to taste. If the hollandaise is too thick, whisk in up to 1 teaspoon warm water to loosen. Keep sauce warm over a pan of warm (not simmering) water or in a thermos until assembly; do not overheat or it will break.

  6. 9

    Fixing a broken hollandaise (if needed)

    If the sauce separates, place a fresh egg yolk in a clean bowl and whisk. Very slowly whisk in the broken sauce a little at a time until it re-emulsifies, then proceed as above.

Assembly

  1. 10

    Toast English muffins & heat ham

    Split and toast the English muffins. Butter each half lightly (about 1/2 tablespoon total per whole muffin). In a skillet over medium heat, warm the ham slices 30–60 seconds per side until heated and slightly caramelized edges appear; keep warm.

  2. 11

    Assemble benedicts

    Place two toasted English muffin halves on each serving plate (makes 2 servings). Top each half with one warm ham slice. Using a slotted spoon, place one poached egg on top of each ham. Spoon 2–3 tablespoons hollandaise over each egg so it coats the top and runs slightly down the sides.

  3. 12

    Garnish & serve

    Sprinkle chopped fresh chives (about 1 teaspoon total) over the hollandaise for color if desired. Serve immediately with lemon wedges on the side.

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