Bravo Bennies Recipe

Toast and butter

Split the English muffins and toast them until golden and crisp. Spread 1/2 tablespoon of butter on each toasted half while still warm. Scatter the finely chopped chives over the buttered halves.

If using microgreens or baby arugula, lightly dress with a drop of olive oil and a pinch of salt and place a small handful on each muffin half just before topping with protein.

Warm a nonstick skillet over medium heat. Add 1 teaspoon olive oil and lay the prosciutto or smoked ham slices in the pan. Cook 20–30 seconds per side just until slightly crisped at the edges but still pliable. Remove to a plate and sprinkle with freshly ground black pepper.

Place two slices (or enough to cover) of the warm prosciutto/ham on each buttered English muffin half.

Fill a wide shallow saucepan with about 2 liters (8 cups) of water. Add 1 tablespoon white vinegar and 1 teaspoon kosher salt. Bring to a gentle simmer — small bubbles at the bottom, not a rolling boil.

Crack each egg into a small ramekin or cup. Stir the simmering water gently to create a slight whirlpool. Slide one egg at a time into the center of the whirlpool to help the white wrap the yolk. Poach 3 minutes for a soft runny yolk, or 3 1/2–4 minutes for slightly firmer yolks.

Use a slotted spoon to lift the eggs, gently blot the bottom on kitchen paper to remove excess water, and keep warm on a plate while you finish remaining eggs. If needed, reheat in warm (not simmering) water for 15–30 seconds before assembling.

Set up a double boiler: bring a small pot of gently simmering water to a low simmer. Place a heatproof bowl over the pot (bowl bottom should not touch the water).

Whisk together the 3 egg yolks, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon hot sauce, and 1/4 teaspoon of the salt in the bowl until slightly thickened.

Place the bowl over the simmering water and whisk constantly. Melt the 6 tablespoons butter in a separate small saucepan until just melted and hot but not browning. Slowly, drop by drop at first, then in a thin steady stream, whisk the warm butter into the yolk mixture. Continue whisking until sauce is smooth and emulsified and has thickened to a spoon-coating consistency (about 3–5 minutes).

If sauce becomes too thick, whisk in up to 1 teaspoon warm water to adjust. Taste and add remaining 3/4 teaspoon salt if needed and a little extra lemon juice or hot sauce to balance.

Keep the sauce warm over the warm (turned-off) double boiler or in a thermos; do not overheat or allow it to sit on direct heat or it may break. If it breaks, whisk in a teaspoon of warm water and a small spoonful of cold cream or an extra yolk off heat to re-emulsify.

Place the prosciutto-topped English muffin halves on plates. Top each with one poached egg.

Spoon 2–3 tablespoons of the warm Bravo sauce over each egg, letting it cascade down the sides.

Finish with a light dusting of smoked paprika, a pinch of flaky sea salt, and a scattering of extra chopped chives. Add microgreens alongside if using.

Serve immediately while eggs and sauce are warm.