Bacon Benny* Recipe

Prepare and toast muffin

Split the English muffin and toast until golden. Spread 1/2 tablespoon butter over the cut faces while hot and set aside, keep warm.

Cook bacon

In a medium skillet over medium heat, add the bacon strips and cook 3–5 minutes per side until crisped to your liking. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if desired.

Slice avocado

While bacon cooks, halve and pit the avocado. Thinly slice or fan 1/2 the avocado and lightly season with a pinch (about 1/8 tsp) of salt and a few grinds of black pepper.

Plate fresh fruit

Portion 1 cup mixed fresh fruit onto the plate. If using larger pieces (melon, pineapple), cut into bite-size pieces for even presentation.

Bring 4 cups water to a gentle simmer in a wide saucepan (water should be about 2–3 inches deep). Add 1 teaspoon white vinegar and 1/4 teaspoon kosher salt. Reduce heat so the surface shows small bubbles but no vigorous boiling.

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water in a gentle whirlpool to help the whites wrap around the yolk. Slide the eggs in one at a time near the center of the whirlpool. Poach for 3 to 3 1/2 minutes for runny yolks or up to 4 minutes for slightly firmer yolks.

Using a slotted spoon, lift the eggs and briefly drain on a paper towel. Trim any ragged white if desired. Keep eggs warm by placing them into a shallow bowl covered with a clean towel or return briefly to warm water off the heat for up to 5 minutes before plating.

Melt the butter in a small saucepan over low heat until just melted and warm (do not brown). Keep warm.

In a small metal or heatproof bowl, whisk together 2 egg yolks, 1 teaspoon cold water and 1 teaspoon fresh lemon juice until slightly thickened.

Set the bowl over a pot of gently simmering water (double-boiler method) making sure the bowl bottom does not touch the water. Whisk constantly and briskly; the yolks will gently thicken. After about 1–2 minutes they should be warm and slightly pale.

Remove the bowl from heat and begin to drizzle the warm melted butter into the yolks in a slow, steady stream while whisking continuously. Continue until all butter is incorporated and sauce is smooth and thickened. If sauce is too thick, whisk in up to 1/2 teaspoon warm water to loosen. Season with 1/8 teaspoon salt and 1/8 teaspoon cayenne or a dash of hot sauce. Keep warm (do not overheat) until ready to use.

Place the buttered English muffin halves on the serving plate. Lay the cooked bacon strips evenly across the muffin halves (1–2 strips per half depending on size).

Place a sliced avocado fan on top of the bacon (or a slice on each half), then carefully set a poached egg on each muffin half over the bacon/avocado.

Spoon 2–3 tablespoons of warm hollandaise over the eggs (about 1–1.5 tablespoons per egg), allowing it to drizzle down. Sprinkle a small pinch of salt and a grind of black pepper over the finished eggs. Garnish with a tiny pinch of cayenne or chopped chives if desired.

Serve immediately with the fresh fruit on the side.