Southern Sierra Bennies Recipe

Melt the butter in a small saucepan over low heat until fully melted and foaming. Keep warm but do not let it brown.

In a heatproof bowl (or the top of a double boiler) whisk together the egg yolks, lemon juice, water, Dijon mustard, cayenne, and salt until combined.

Set the bowl over (but not touching) simmering water. Whisk constantly while the mixture warms — about 2 minutes — until it begins to thicken slightly.

Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly. Start drop‑by‑drop, then increase to a thin stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is smooth and thick (about 3–4 minutes).

Taste and adjust seasoning with a little extra lemon or salt if needed. Keep warm in a thermos or over very low heat (off direct steam) while assembling. If sauce gets too thick, whisk in 1 tsp warm water to loosen.

Fill a wide shallow saucepan with 2 L water and bring to a gentle simmer. Add the white vinegar; reduce heat to maintain small bubbles (no rolling boil).

Crack each egg into a small ramekin or cup. Stir the water to create a gentle whirlpool and slip one egg into the center. Poach 3–3½ minutes for runny yolks, or 4 minutes for slightly firmer yolks. Repeat in batches (you can poach 3–4 eggs at a time depending on pan size).

Remove eggs with a slotted spoon, gently blot on a paper towel to remove excess water, and keep warm on a plate covered loosely with foil.

Heat 1 tbsp olive oil in a skillet over medium heat. Crumble and add the andouille or spicy sausage; cook 5–6 minutes, breaking up with a spoon, until browned and cooked through. Transfer to a bowl and set aside.

In the same skillet add the thin-cut ham strips and sear quickly 1–2 minutes per side until lightly crisped. Remove and chop coarsely; combine with cooked sausage.

Lower heat to medium-low, add the minced shallot and garlic to the skillet and sauté 1–2 minutes until translucent and fragrant. Add the diced jalapeño and tomato and cook 2 minutes just to warm and soften; stir in smoked paprika and black pepper.

Return the cooked sausage and ham to the skillet, toss to combine and heat through for 1–2 minutes. Stir in chopped cilantro, remove from heat, and keep warm.

Preheat oven to 200°F (95°C) if you want to keep components warm while finishing plates.

Butter the English muffin halves lightly and toast in a skillet or toaster until golden and crisp. Keep in the warm oven if desired.

To assemble each Southern Sierra Bennie: place two toasted English muffin halves on each plate (or one half per serving if making 6 individual portions). Top each half with a generous spoonful of the Southern Sierra topping, pressing slightly to form a bed for the egg.

Place one poached egg on top of each prepared muffin half. Spoon warm hollandaise generously over each egg so it cascades over the toppings.

Garnish with a sprinkle of sliced chives and microgreens or arugula if using. Serve immediately with extra hollandaise on the side and fresh cracked black pepper.