Classic Eggs Bennie Recipe

Prepare muffins and ham

Split the English muffins and toast lightly. Butter the cut sides with the unsalted butter; place 2 slices of ham on each muffin half and sprinkle a quarter cup of shredded cheddar cheese over each topped muffin (reserve remaining cheese for garnish). Keep warm in a low oven (200°F / 95°C).

Poach eggs

Bring a wide shallow pot of water to a gentle simmer (not rolling boil). Add the white vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip each egg into the water one at a time. Poach for 3 to 4 minutes for runny yolks or 4 to 5 minutes for slightly firmer yolks. Remove with a slotted spoon and drain briefly on paper towel. Season lightly with a pinch of salt and pepper.

Assemble

Place two muffin halves (with ham and cheese) on each plate. Gently set one poached egg on top of each muffin half. Spoon warm hollandaise over the eggs, then sprinkle remaining shredded cheddar, a pinch of black pepper and a light sprinkle of salt. Serve immediately with chosen side.

Set up a double boiler: bring a small pot of water to a simmer and place a heatproof bowl (metal or glass) over it, making sure the bowl bottom does not touch the water. Add the 3 egg yolks, lemon juice, and warm water to the bowl and whisk constantly until the mixture thickens slightly and becomes pale (about 2–3 minutes).

Very slowly whisk in the melted butter, a tablespoon at a time at first, ensuring the sauce emulsifies and thickens. After about half the butter is incorporated you can pour a thin, steady stream while whisking constantly until all butter is added and sauce is smooth. Remove from heat, whisk in salt and cayenne. If sauce is too thick, whisk in a few drops of warm water to reach a spoonable consistency. Keep warm (not hot) until serving; if needed, place the bowl in a thermos or over barely warm water.

Cook hash browns

After grating the potato, squeeze out excess moisture using a clean kitchen towel or cheesecloth until mostly dry. Season with salt and pepper.

Heat a nonstick or cast-iron skillet over medium-high heat and add vegetable oil. Spread the grated potato into an even layer and press down with a spatula. Cook undisturbed for 4–5 minutes until the bottom is golden brown and crisp. Flip in sections or turn over as a whole if you formed a patty; cook another 3–4 minutes until golden. Drain briefly on paper towels and serve alongside the Eggs Bennie.

Combine mixed fresh fruit in a bowl. Toss gently with half a teaspoon of lemon juice if using to brighten flavors and prevent browning. Chill briefly or serve at room temperature alongside the Eggs Bennie.