Traditional Bennie Recipe
Ham and two basted eggs covered in hollandaise sauce served with red skin potatoes.
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Ingredients
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For the Eggs and Ham
For the Hollandaise Sauce
For the Potatoes
Method
For the Potatoes
- 1
- 2
Boil the Potatoes
Cover the potatoes with water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes.
- 3
Season and Roast
Drain the potatoes and toss them with olive oil, garlic powder, paprika, salt, and black pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes until crispy.
For the Eggs and Ham
- 4
Cook the Ham
In a skillet over medium heat, cook the ham slices until heated through and slightly caramelized, about 3-4 minutes per side.
- 5
Poach the Eggs
Fill a saucepan with water, add vinegar, and bring to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon.
For the Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted, then remove from heat.
- 7
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks and lemon juice together until thick and pale.
- 8
Combine and Whisk
Place the bowl over a pot of simmering water (double boiler) and whisk continuously while slowly drizzling in the melted butter until the sauce thickens. Season with salt and a pinch of cayenne pepper.