Eggs Benny Recipe
two poached eggs, applewood bacon, english muffin, arugula, pickled onion, hollandaise. comes w/ a side
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Ingredients
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Main Ingredients
Hollandaise Sauce Ingredients
Side Suggestions
Method
Main Preparation
- 1
- 2
Poach the Eggs
Fill a medium saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Cook for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Halve the English muffins and toast them until golden brown.
- 4
Prepare the Arugula and Pickled Onions
Rinse the arugula under cold water and dry with a paper towel. Set aside. If using store-bought pickled onions, drain and set aside.
Hollandaise Sauce Preparation
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat and keep warm.
- 6
- 7
Combine and Whisk
Slowly drizzle the warm melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Add cayenne pepper and adjust seasoning to taste.
Assembly
- 8
Assemble the Eggs Benny
On each toasted English muffin half, layer some arugula, place 2 slices of crispy bacon, top with a poached egg, and spoon over the hollandaise sauce. Garnish with pickled onions.
- 9
Serve
Serve immediately with a side of fresh fruit or hash browns.
