Traditional Benny Recipe
Back bacon, poached eggs, house made hollandaise, toasted english muffin, breakfast potatoes
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For the Benny
Method
Prepare the Breakfast Potatoes
Cooking the Potatoes
Dice the breakfast potatoes and toss them in a bowl with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 425°F (220°C) for about 25-30 minutes or until golden brown, flipping halfway through.
Make the Hollandaise Sauce
Creating the Sauce
In a heat-proof bowl, whisk together the egg yolks and lemon juice. Place over a saucepan of simmering water (double boiler) and whisk until the mixture thickens. Gradually whisk in melted butter until the sauce is smooth. Season with salt and cayenne pepper.
Poach the Eggs
Perfectly Poached Eggs
In a saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and let drain.
Cook the Back Bacon
Cooking the Bacon
In a skillet over medium heat, cook the back bacon until crispy, about 3-4 minutes on each side.
Assemble the Benny
Putting it All Together
Toast the English muffins. Place a slice of back bacon on each muffin half, top with a poached egg, and drizzle with hollandaise sauce. Serve with roasted breakfast potatoes on the side, garnished with fresh parsley.