Cod Cheek Benny recipe served on a plate, by Pekin the Chef
Jun 04 2026
Restaurants›Vista 18 Restaurant + Lounge›Cod Cheek Benny Recipe

Cod Cheek Benny Recipe

Inspired by Vista 18 Restaurant + Lounge
Time1h
Serves2

Fresh arugula, poached eggs, mole hollandaise, crispy corn tortilla strips, breakfast potatoes

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Ingredients

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For the Cod Cheek Benny

For the Mole Hollandaise

Method

Preparing the Breakfast Potatoes

  1. 1

    Cook the Potatoes

    Dice the breakfast potatoes into small cubes and toss them in olive oil, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for about 25-30 minutes or until golden brown.

Cooking the Cod Cheeks

  1. 2

    Sauté the Cod Cheeks

    In a skillet, heat olive oil over medium heat. Season cod cheeks with salt and pepper. Sauté cod cheeks for about 3-4 minutes on each side until cooked through and golden.

Poaching the Eggs

  1. 3

    Poach the Eggs

    In a pot of simmering water, gently crack each egg into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.

Making the Mole Hollandaise

  1. 4

    Prepare the Hollandaise

    In a bowl, whisk egg yolks with lemon juice. In a saucepan, melt butter over low heat. Gradually whisk the melted butter into the egg yolk mixture until thickened. Stir in mole sauce and season with salt.

Assembling the Dish

  1. 5

    Assemble the Cod Cheek Benny

    On a plate, place a bed of fresh arugula, top with sautéed cod cheeks, and carefully place a poached egg on top. Drizzle with mole hollandaise. Serve with crispy corn tortilla strips and roasted breakfast potatoes on the side.

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