Og Benny Recipe
Two poached eggs over toasted English muffins with ham and creamy hollandaise sauce.
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Ingredients
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All Benny
Method
All Benny
Prepare components
Set up: split and lightly toast the English muffins until golden and set on a warm plate. Pat ham slices dry. Measure and have all hollandaise ingredients ready (yolks separated from whites). Bring 4 cups of water to a gentle simmer in a medium saucepan; keep at a very gentle simmer for poaching.
Make hollandaise (double-boiler method)
In a heatproof bowl (or the top of a double boiler) whisk the 3 egg yolks with 1 tablespoon lemon juice and 1 teaspoon hot water until slightly thickened and pale. Place the bowl over (not touching) simmering water. Whisk continuously and very gradually add the melted warm butter in a thin steady stream (about 6 tablespoons). Continue whisking until sauce is thick, silky and doubles slightly in volume, about 3–5 minutes. Remove from heat. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. If the sauce is too thick, whisk in an extra teaspoon of hot water to loosen. Keep warm over a very low warm water bath or in a thermos; do not overheat (max 140°F/60°C).
Cook ham
Heat 1 tablespoon butter or oil in a nonstick skillet over medium heat. Add ham slices and cook 30–45 seconds per side until warmed and lightly browned at edges. Keep warm on the toasted muffins or on a plate in a low oven (around 200°F/95°C).
Poach eggs
Add 1 tablespoon white vinegar to the simmering poaching water. Create a gentle vortex by stirring the water. Crack each egg into a small cup or ramekin. Gently slide each egg into the center of the vortex (or into separate spots if your pan allows). Poach eggs for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift an egg and gently blot the underside on kitchen paper to remove excess water.