Eggy Benny Recipe

Toast muffins

Split the English muffins and toast them until golden. Spread 2 tbs butter over the cut sides while warm (about 2–3 minutes).

Warm Canadian bacon

In a nonstick skillet over medium heat, add the Canadian bacon slices and cook 1–2 minutes per side until lightly browned and heated through. Keep warm on a plate covered with foil.

Bring 1 liter of water to a gentle simmer in a wide, shallow pan. Add 1 tbs white vinegar and 1 tsp salt. Reduce heat so there are small bubbles but not a rolling boil.

Crack each egg into a small bowl or ramekin. Swirl the simmering water gently to form a slight vortex, then gently slide one egg into the center. Repeat with remaining eggs, keeping them spaced. Poach eggs 3–4 minutes for runny yolks (4–5 minutes for slightly firmer yolks).

Use a slotted spoon to lift eggs from water, gently blot on paper towel to remove excess water, and place on a warm plate. Keep eggs warm until assembly.

Place the egg yolks in a heatproof bowl (or top of a double boiler). Whisk yolks with 1 tbs lemon juice and 1 tsp Dijon mustard until pale and slightly thickened.

Set the bowl over (not touching) simmering water. Whisk constantly and slowly drizzle in the 6 tbs melted butter in a thin stream, whisking until sauce thickens and becomes smooth and creamy (about 3–5 minutes). If sauce becomes too thick, whisk in up to 1 tsp warm water to reach desired consistency.

Season the hollandaise with 1/2 tsp salt and a pinch of cayenne pepper. Keep warm (off heat) until ready to use. If it cools too much, briefly rewarm over the double boiler while whisking.

Place two buttered toasted English muffin halves on each serving plate. Top each half with one slice of warmed Canadian bacon.

Gently place one poached egg onto each Canadian bacon-topped muffin half.

Spoon 2–3 tablespoons of hollandaise sauce over each poached egg, covering the yolk.

Sprinkle chopped chives and a little ground black pepper over the top. Serve immediately.