Kielbasa Eggs Benny Recipe

Prepare kielbasa

Slice the kielbasa into 1/3-inch thick rounds. Heat a large nonstick skillet over medium heat and add 1 tablespoon unsalted butter. When butter foams, add kielbasa slices in a single layer (work in batches if needed). Cook until both sides are browned and edges are slightly crisp, about 3 minutes per side. Remove to a plate and keep warm.

Toast English muffins

Split the English muffins, toast until golden, then butter lightly with remaining butter. Place on a serving platter or individual plates, cut side up, ready to receive kielbasa and eggs.

Bring poaching liquid to simmer

In a wide shallow saucepan, bring 6 cups water, 1 teaspoon fine sea salt and 1 teaspoon distilled white vinegar to a gentle simmer over medium heat. You want small bubbles just breaking the surface—not a rolling boil.

Poach eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon. Slide one egg at a time into the center of the whirlpool (or place gently if not swirling). Poach eggs for 3 to 3 1/2 minutes for runny yolks, or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift each egg, gently blot on paper towel to remove excess water, and transfer to a warm plate. Keep eggs warm while finishing hollandaise.

Set up double boiler

Fill a small saucepan with about 1 inch of water and bring to a bare simmer. Use a heatproof bowl (stainless steel or glass) that fits over the saucepan without touching the water.

Whisk yolks and lemon

In the bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon water until slightly thickened and pale.

Cook and emulsify

Place the bowl over the simmering water (double boiler). Whisk constantly while the mixture warms — do not let it get too hot or the yolks will scramble. Slowly drizzle in the 6 tablespoons melted butter in a thin, steady stream while whisking to emulsify. If the sauce becomes too thick, add a teaspoon or two of warm water to loosen. When fully combined and glossy, whisk in 1 teaspoon Dijon mustard, a pinch of cayenne pepper, and 1 teaspoon fine sea salt. Taste and adjust lemon or salt as needed. Keep the hollandaise warm (off the heat) until plating. If it cools and thickens, whisk in a teaspoon of warm water to restore silky texture.

Place 1/2 of the toasted English muffin on each plate. Top each muffin half with a few browned kielbasa slices (about 3–4 per half, depending on size). Gently place a poached egg on top of the kielbasa.

Spoon 3 tablespoons of warm hollandaise over each egg, letting some run down the sides. Sprinkle chopped chives over the sauce and finish with freshly ground black pepper to taste.

Serve immediately while everything is warm. Leftover hollandaise should be refrigerated and used within 24 hours; rewarm gently.