Classic Benny Recipe

Split and toast muffins

Split English muffins and butter both cut sides lightly. Toast in a toaster or under broiler until golden, about 3–4 minutes. Keep warm on a plate tented with foil.

Prepare bacon

For thick-cut bacon: heat a skillet over medium and cook bacon 4–6 minutes per side until crisp-tender. Drain on paper towels and keep warm.

Prepare sausage

For sausage patties: in a skillet over medium, cook patties 4–5 minutes per side until internal temperature is 160°F (71°C). Keep warm.

Prepare country ham

For country ham slices: warm in a skillet 1–2 minutes per side until heated through and lightly browned. Keep warm.

Prepare avocado

For avocado option: halve, pit and slice avocado just before serving. Toss slices gently with a pinch of salt and lemon juice to prevent browning.

Par-cook potatoes: place diced potatoes in cold salted water, bring to a simmer and cook 5 minutes until just tender. Drain well and dry in the colander for a minute. Roast/sauté: heat a skillet over medium-high with 1 tbsp olive oil. Add potatoes in a single layer and let brown without moving 3–4 minutes. Stir and brown another 4–6 minutes until crispy and cooked through. Season with paprika, garlic powder, salt and pepper. Stir in chopped parsley and keep warm.

Prepare a double boiler: bring 1–2 inches of water to a gentle simmer in a saucepan. Reduce heat so water is barely simmering. Whisk yolks: in a heatproof bowl, whisk 3 egg yolks with lemon juice, Dijon and a pinch of salt until slightly thickened. Place bowl over (not touching) simmering water. Whisk constantly until mixture becomes pale and slightly thickened, about 2–3 minutes. Emulsify butter: melt butter in a small saucepan or microwave until fully melted and hot. Very slowly drizzle melted butter into yolk mixture while whisking continuously. Begin drop by drop, then in a slow steady stream until fully incorporated and sauce is thick and glossy. If sauce becomes too thick or starts to separate, whisk in 1 tsp hot water to bring it together. Season: taste and season with salt, pepper and a little more lemon juice if desired. Keep warm over very low heat or in a warm spot; do not overheat or it will break.

Poach eggs: fill a medium saucepan with 4 cups water and bring to a gentle simmer. Add 2 tsp white vinegar. Create a gentle whirlpool with a spoon and crack one egg into a small bowl, then slip it into the center of the whirlpool. Poach 3–3½ minutes for runny yolks or 4 minutes for slightly firmer yolks. Use a slotted spoon to transfer to a paper towel briefly to drain. Repeat with remaining eggs. Keep eggs warm in a shallow bowl in a warm oven (about 200°F/95°C) if needed for timing.

Assemble: place a toasted English muffin half on each plate. Top each half with your chosen protein/add-in (2 slices bacon, 1 sausage patty, 1 ham slice, or several avocado slices). Gently place one poached egg on top of each prepared muffin half. Spoon 2–3 tablespoons of warm hollandaise over each egg. Season with salt and pepper and sprinkle chopped chives or parsley on top. Serve: add a generous portion of breakfast potatoes alongside. Offer hot sauce or extra hollandaise on the side if desired.