Classic Bennies Recipe
Poached Eggs, Italian Bread, Bacon, Hollandaise
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Ingredients
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Eggs
Bread
Bacon
Hollandaise Sauce
Method
Bacon Preparation
- 1
Poaching Eggs
- 2
Prepare Water for Poaching
Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer over medium heat.
- 3
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Poach for about 4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel.
Toast the Bread
- 4
Toast the Italian Bread
While the eggs are poaching, toast the Italian bread slices until golden brown, either in a toaster or under a broiler.
Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 6
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.
- 7
Combine and Emulsify
While whisking continuously, slowly drizzle in the melted butter until the sauce is thick and creamy. Stir in the Dijon mustard, salt, and cayenne pepper.
Assembly
- 8
Assemble the Classic Bennies
On each slice of toasted Italian bread, layer a slice of bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.