*bennie Recipe

Time30m

Serves2

Toasted English muffin, poached eggs, shaved apple cider glazed ham, avocado, topped with homemade hollandaise, served with potatoes.

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Ingredients

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1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens. Gradually add melted butter, whisking continuously until the sauce is smooth and creamy. Stir in cayenne pepper and set aside.
2
Cook the Potatoes
Dice the potatoes and boil them in salted water until tender. Drain and set aside.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into individual cups and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
4
Assemble the Bennie
Toast the English muffins and layer each half with a slice of apple cider glazed ham, followed by half of the avocado sliced. Top with a poached egg and drizzle with the homemade hollandaise sauce.
5
Serve
Serve the Bennie with the cooked potatoes on the side.