Benny Bowl Recipe

Prep and Parboil

Place the cubed potatoes in a medium pot, cover with cold water and add 1/2 teaspoon salt. Bring to a boil and simmer 5–7 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Sauté

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams, add diced onion and red bell pepper; cook 3–4 minutes until softened. Add minced garlic, smoked paprika, drained potatoes, remaining 1/2 teaspoon kosher salt and black pepper. Spread in a single layer and cook undisturbed 3–4 minutes to develop a crust, then toss and continue to cook 6–8 minutes, turning occasionally, until golden and crisp in spots. Stir in chopped chives, adjust seasoning, and keep warm in the skillet on very low heat.

Heat the Ham

In a second skillet over medium heat, add the country ham pieces (no additional fat usually needed). Cook 2–3 minutes per side until edges begin to caramelize and pieces are warmed through. Transfer to a plate and keep warm.

Poach the Eggs

Fill a medium saucepan with 3 inches of water, add 1 teaspoon white vinegar and 1/4 teaspoon salt. Bring to a gentle simmer (small bubbles). Crack each egg into a small bowl. Using a spoon, create a gentle whirlpool in the water and slip an egg into the center; cook 3 minutes for runny yolks or 3.5–4 minutes for slightly more set. Remove with a slotted spoon, drain on paper towel briefly, and keep warm. Repeat with remaining eggs.

Whisk over Double Boiler

Set a heatproof bowl over (not touching) simmering water. Add the egg yolks, lemon juice and 1 teaspoon hot water. Whisk continuously until mixture thickens slightly and becomes pale, about 1–2 minutes.

Emulsify with Butter

Remove bowl from heat. Very slowly drizzle the hot melted butter into the yolk mixture while whisking constantly to form an emulsion. Continue until all butter is incorporated and sauce is thick, glossy and warm. If sauce becomes too thick, whisk in a little warm water, 1 teaspoon at a time, to reach a pourable consistency. Season with 1/4 teaspoon kosher salt and a pinch of white pepper or cayenne. Keep warm (not hot) until serving.

Divide the breakfast potatoes between two bowls (or plates). Top each bowl with half the warmed country ham pieces. Gently place two poached eggs over the ham in each bowl.

Spoon hollandaise generously over the eggs. Sprinkle extra chopped chives or microgreens and a grind of black pepper over each bowl. Serve immediately.