Irish Benny Recipe

Toast and butter muffins

Split the English muffins and toast them until golden. Spread the softened butter on each half and set aside on a warmed plate.

Cook the bacon

Heat a large skillet over medium heat. Add the sliced Irish bacon (or back bacon) in a single layer and cook 2–3 minutes per side until browned and slightly crisp. Transfer to a paper towel-lined plate and keep warm.

Bring water to simmer

Fill a wide saucepan or shallow pot with about 3–4 inches (8–10 cm) of water. Add 1 tablespoon white vinegar and 1 teaspoon salt (optional). Bring to a gentle simmer — small bubbles should break the surface, not a rolling boil.

Create vortex and poach

Crack one egg into a small ramekin or cup. Stir the water to create a gentle whirlpool, then slip the egg into the center. Poach for 3 minutes for runny yolk or 3.5–4 minutes for slightly set yolk. Using a slotted spoon, lift and drain. Repeat with remaining eggs. Keep eggs warm on a plate lined with a paper towel.

Make quick melted cheese butter

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add the shredded Irish cheddar and stir continuously until the cheese just melts and forms a glossy, slightly thickened sauce. If too thick, add 1–2 teaspoons warm water or milk to loosen. Season with 1/4 teaspoon black pepper. Remove from heat.

Layer muffins and greens

Place a toasted English muffin half on each plate. If using spinach, put a handful of baby spinach onto each muffin half (the warm muffin will wilt the leaves slightly).

Add bacon and salmon (optional)

Top the spinach with 3 slices of cooked Irish bacon per serving. If using smoked salmon, place a few slices over the bacon for a smoky, briny contrast.

Top with poached eggs

Gently place two poached eggs (2 per person) on top of the bacon/salmon stack.

Finish with cheese butter and garnish

Spoon the warm cheddar-butter sauce over each egg so it cascades down. Season with the remaining 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Sprinkle chopped chives and parsley over the top. Serve immediately with lemon wedges on the side to squeeze over smoked salmon if used.

Serves 2. To prepare for more people, scale ingredients accordingly. For a true Irish twist, use back bacon and Irish cheddar; for a lighter version omit the cheddar sauce and drizzle a touch of hollandaise instead. All ingredients listed have corresponding steps above.