Cowboy Benny recipe served on a plate, by Light House Bistro
Jul 14 2026
Restaurants›Light House Bistro›Cowboy Benny Recipe

Cowboy Benny Recipe

Inspired by Light House Bistro
Time30m
Serves2

A hearty breakfast dish featuring poached eggs, smoked ham, and hollandaise sauce on a toasted English muffin.

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Ingredients

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For the Poached Eggs

For the Smoked Ham

For the Hollandaise Sauce

For Assembly

Method

For the Poached Eggs

  1. 1

    Prepare the Water

    Fill a large saucepan with water and bring it to a gentle simmer. Add vinegar and salt to the water.

  2. 2

    Poach the Eggs

    Crack each egg into a small bowl. Use a spoon to create a gentle whirlpool in the simmering water, then carefully slide each egg into the center. Poach for 3-4 minutes or until the whites are set but the yolks remain runny.

  3. 3

    Remove and Drain

    Using a slotted spoon, remove the poached eggs and place them on a paper towel to drain excess water.

For the Smoked Ham

  1. 4

    Cook the Ham

    In a skillet over medium heat, melt butter. Add the smoked ham slices and cook for 2-3 minutes on each side until heated through and slightly crispy.

For the Hollandaise Sauce

  1. 5

    Prepare the Butter

    Melt the unsalted butter in a saucepan and set aside to cool slightly.

  2. 6

    Whisk the Egg Yolks

    In a heatproof bowl, whisk together egg yolks and lemon juice until pale and thick.

  3. 7

    Double Boiler Method

    Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Whisk continuously until the mixture thickens.

  4. 8

    Incorporate Butter

    Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and emulsified. Season with salt and cayenne pepper to taste.

For Assembly

  1. 9

    Toast the English Muffins

    Split the English muffins in half and toast until golden brown.

  2. 10

    Assemble the Dish

    On each toasted muffin half, place a slice of smoked ham, top with a poached egg, and drizzle generously with hollandaise sauce. Garnish with chopped chives or parsley.

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