Jul 14 2026
Restaurants›The Root Cafe›Root Benny Recipe

Root Benny Recipe

Inspired by The Root Cafe
Time30m
Serves1

Two farm fresh poached eggs, grilled local seasonal greens, local ham from Rabbit Ridge Farms (Bee Branch, AR), topped with housemade hollandaise and served with toasted baguette slices

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Ingredients

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Eggs

Greens

Ham

Hollandaise Sauce

Baguette

Method

Preparation for Poached Eggs

  1. 1

    Poach the Eggs

    Fill a saucepan with water, add a splash of vinegar, and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

Preparation for Greens

  1. 2

    Grill the Greens

    In a skillet, heat olive oil over medium heat. Add the local seasonal greens, season with salt and black pepper, and sauté for 3-5 minutes until wilted and tender. Remove from heat and set aside.

Preparation for Ham

  1. 3

    Prepare the Ham

    Slice the local ham into thin strips or rounds. If desired, lightly grill or warm in a pan until heated through. Set aside.

Preparation for Hollandaise Sauce

  1. 4

    Make the Hollandaise Sauce

    In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method), making sure the bowl does not touch the water. Whisk continuously until the mixture thickens (about 3-5 minutes). Gradually add the melted unsalted butter while whisking, until the sauce is smooth and thick. Season with salt and cayenne pepper to taste. Keep warm.

Serving

  1. 5

    Assemble the Dish

    Slice the baguette and toast it until golden brown. On each plate, layer the grilled greens, followed by the warm ham slices. Top with the poached eggs, then drizzle with the hollandaise sauce. Serve with toasted baguette slices on the side.

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