Recipes Vista 18 Restaurant + Lounge Cod Cheek Benny

Cod Cheek Benny Recipe

inspired by

@vista18restaurantlounge

Dec 30 2025

•

1h

•

Serves 2

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Recipe information

Make Cod Cheek Benny in just 1h . Fresh arugula, poached eggs, mole hollandaise, crispy corn tortilla strips, breakfast potatoes

Preparing the Breakfast Potatoes

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

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

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

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

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.

Cod Cheek Benny Recipe

Recipe information

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For the Cod Cheek Benny

For the Mole Hollandaise