Twin Engine Bennies Recipe

Prepare Hollandaise (stovetop, makes enough for 2 servings)

Set a small saucepan of water over medium heat and bring to a very gentle simmer. In a medium heatproof bowl (stainless steel or glass) whisk the 3 egg yolks with 1 tsp cold water and 1 tbsp lemon juice until slightly thickened. Place the bowl over — not touching — the simmering water to form a double boiler. Whisk constantly. Very slowly drizzle in the 6 tbsp melted butter in a thin, steady stream, whisking continuously until the sauce thickens and emulsifies. If it becomes too thick, whisk in up to 2 tsp hot water to loosen. Season with 1 tsp salt and 1 tsp white pepper or a pinch of cayenne. Keep warm over the double boiler with the heat off, or transfer to a small thermos; do not overheat or it will separate.

Poach the Eggs

Fill a wide, shallow saucepan with 3–4 inches (7–10 cm) of water. Add 2 tbsp white vinegar and bring to a gentle simmer (small bubbles, not a rolling boil). Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip one egg in at a time (or add all 4 spaced apart). Let eggs cook undisturbed for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer yolks. Using a slotted spoon, lift each egg and briefly drain on a paper towel. Keep warm in a bowl of very warm water if not serving immediately.

Toast and Prepare Muffins: Split the 2 English muffins and butter each half lightly with 1 tbsp butter. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 2–3 minutes per side in a skillet.

Cook the Bacon: While muffins toast, heat 1 tsp olive oil in a nonstick skillet over medium-high. Add the 4 slices of back/Canadian bacon and cook 1.5–2 minutes per side, until browned and heated through. Season lightly with 1/2 tsp black pepper. Keep warm on a plate lined with foil or in a low oven (90–100°C / 200°F).

Assemble the Twin Engine Bennies: Place two toasted English muffin halves on each serving plate (4 halves total per plate = 2 sandwiches). Top each muffin half with a slice of warmed bacon. Gently place one poached egg on each bacon-topped muffin half (two eggs per plate). Spoon 2–3 tbsp of warm hollandaise over each egg so it coats but does not drown the sandwich.

Garnish and Serve: Sprinkle the finely chopped chives over the hollandaise, add a pinch of salt and fresh black pepper to taste, and scatter microgreens or a few baby spinach leaves around the plate if using. Serve immediately with lemon wedges on the side for optional brightness.

Notes: Hollandaise can be made up to 30 minutes ahead and kept warm. If sauce breaks, whisk in 1 tsp warm water vigorously to bring it back together. For a shortcut, use good-quality store-bought hollandaise warmed gently.