California Bennie Recipe
Two soft poached eggs, sliced tomatoes, bacon, avocado spread, served over an english muffin & smothered in hollandaise sauce. Served with country potatoes.
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Ingredients
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Poached Eggs
Hollandaise Sauce
Assembly
Country Potatoes
Method
Poached Eggs
- 1
Prepare the Poaching Water
In a medium saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center. Poach for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.
Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat and let cool slightly.
- 4
Blend the Ingredients
In a blender, combine 3 egg yolks, 1 tablespoon of lemon juice, 1 teaspoon of salt, and a pinch of cayenne pepper. Blend until frothy.
- 5
Combine with Butter
With the blender running, slowly drizzle in the melted butter until the sauce is thick and creamy. Adjust seasoning with salt and cayenne pepper as needed.
Assembly
- 6
Toast the English Muffins
Slice the English muffins in half and toast until golden brown.
- 7
- 8
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels.
- 9
Country Potatoes
- 10
Prepare the Potatoes
Wash and cube the potatoes.
- 11
