Eggs Benny - California Recipe

Split the English muffins and toast them until golden. Spread 1 tbs butter on each half while warm.

Halve and pit the avocado. In a small bowl, mash the avocado with lemon juice, 1/4 tsp salt and 1/8 tsp pepper until slightly chunky. Set aside.

When ready to plate, spread about 1 to 1 1/2 tbs mashed avocado on each toasted muffin half.

Heat a nonstick skillet over medium-high heat with 1 tsp olive oil. Pat the Canadian bacon dry and season with 1/8 tsp black pepper.

Sear the slices 1–1.5 minutes per side until lightly browned and heated through. Keep warm on a plate covered with foil.

Bring water to poaching temperature

Fill a wide, shallow saucepan with about 1.6 liters (1600 ml) of water. Add 1/4 tsp salt and bring to a gentle simmer — bubbles should cling to the bottom and barely break the surface (about 80–90°C).

Add 2 tsp white vinegar to the simmering water to help the egg whites coagulate.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip one egg gently into the center. Poach 3–3.5 minutes for a runny yolk or 4 minutes for medium set yolk. Repeat for remaining eggs, poaching 2 at a time if your pot comfortably allows.

Use a slotted spoon to lift eggs from the water. Drain on a paper towel briefly to remove excess water and keep warm on a plate placed in a low oven (about 80°C) if not assembling immediately.

Melt butter until clarified and hot, but not browned. Keep warm.

In a heatproof bowl or the top of a double boiler, whisk together 3 egg yolks, 1 tbsp lemon juice, 1/2 tsp Dijon mustard and 1 tsp hot water until slightly thickened.

Place bowl over (not touching) gently simmering water and whisk continuously until the yolks are warm and ribbons form (about 1–2 minutes). Remove from heat.

Very slowly drizzle the warm melted butter into the yolks while whisking constantly to emulsify. If sauce becomes too thick, whisk in a little hot water, 1/2 tsp at a time, until smooth. Season with 1/4 tsp salt and 1/8 tsp cayenne. Keep warm in a thermos or over very low heat, whisking occasionally.

Assemble each half: place a buttered and avocado-spread English muffin half on the plate, top with a slice of warm Canadian bacon, then a poached egg.

Spoon 2–3 tbs of warm hollandaise over each egg. Repeat for remaining halves.

Finish with a sprinkle of smoked paprika (optional) and 1 tsp chopped chives or a pinch of microgreens per half. Serve immediately.