Black Stone Benny Recipe
Crispy bacon, poached eggs, tomato, arugula, house-made bread, Italian crispy potatoes, hollandaise sauce
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparation
- 1
- 2
Cook the Bacon
In the same skillet, cook the bacon until crispy. Remove and let drain on paper towels.
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water, whisking continuously until thickened. Slowly add melted butter while whisking until fully combined. Season with salt and cayenne pepper.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
- 5
Toast the Bread
While the eggs are poaching, toast the slices of house-made bread until golden brown.
