Benny Of The Month Recipe

Clarify butter

Melt 1 cup unsalted butter slowly in small saucepan over low heat until foaming subsides. Skim off foam and pour clear butter into a small measuring cup, leaving milk solids behind. Keep warm.

Prepare double boiler

Bring an inch of water to simmer in a medium saucepan. Use a heatproof bowl (metal or glass) that fits snugly over the pan without touching the water.

Whisk yolks

In the heatproof bowl, whisk together 4 egg yolks, 2 tbs lemon juice, 1 tsp Dijon mustard and 1 tsp hot water until slightly thickened and pale.

Cook gently

Place bowl over the simmering water. Whisk constantly while cooking the yolk mixture until it reaches a light custard consistency and registers about 160°F (70°C) on an instant-read thermometer, about 3–5 minutes. Remove bowl from heat if it warms too quickly.

Emulsify butter

Very slowly drizzle the warm clarified butter into the yolks while whisking continuously to create a smooth, thick emulsion. Start drop by drop, then in a thin steady stream as it thickens.

Finish seasoning

When all the butter is incorporated, whisk in 1 tsp salt, 1 tsp white pepper (or a pinch cayenne) and adjust lemon juice to taste (add up to 1 tbs more). Keep hollandaise warm over barely-warm water (off heat) until ready—do not overheat or it will split.

Split 4 English muffins and toast cut sides in a skillet over medium heat with 2 tbs butter until golden and crisp, about 2–3 minutes per side. Keep warm in a low oven (200°F / 95°C) if needed.

Warm 8 slices Canadian bacon or smoked ham in the same skillet for 1 minute per side until heated and lightly browned. If using spinach, quickly wilt 2 cups in the skillet with a splash of water for 30–45 seconds, then drain.

Prepare poaching water

In a wide shallow saucepan, bring 2 liters of water to a gentle simmer (small bubbles). Add 2 tsp white vinegar and 1 tsp salt; stir once. Keep at a gentle simmer—do not boil vigorously.

Create a whirlpool (optional)

Use a spoon to stir the water to create a gentle vortex; this helps the egg white wrap the yolk.

Poach eggs

Crack one large egg into a small ramekin. Slip the egg into the simmering water near the vortex and cook for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer. Use a slotted spoon to lift the egg and transfer to a tray lined with paper towel to drain. Repeat for all 4 eggs. Keep warm.

Place toasted English muffin halves on plates. If using spinach, divide wilted spinach among the muffins, then top each with a slice of Canadian bacon.

Using a slotted spoon, place a poached egg on top of each ham-topped muffin half.

Ladle 2–3 tablespoons of warm hollandaise over each egg, covering the top and slightly running down the sides. If hollandaise is thick, whisk in 1 tsp warm water to loosen before spooning.

Sprinkle each with a pinch of paprika, freshly ground black pepper and 1/2 tbs snipped chives. Serve immediately.