Eggs Benny Recipe
Two English muffins, topped with ham, poached eggs and hollandaise sauce. Served with home fries and toast.
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Ingredients
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Eggs Benedict
Hollandaise sauce
Home fries
Toast & finishing
Method
Home fries
- 1
- 2
Sauté
Heat a large skillet over medium-high heat and add 2 tbs olive oil. Add diced onion and bell pepper and cook 2–3 minutes until beginning to soften. Add drained potatoes, spread into an even layer, and let cook undisturbed 4–5 minutes to brown. Toss, then season with paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Continue cooking, turning occasionally, another 4–6 minutes until golden and crispy. Keep warm on low heat while finishing the eggs and hollandaise.
Hollandaise sauce
- 3
Clarify butter
Melt 6 tbs unsalted butter in a small saucepan over low heat until foaming. Skim foam and keep warm; do not let it boil.
- 4
Warm the egg yolks
In a heatproof bowl or the top of a double boiler, whisk together 3 egg yolks, 1 tbs lemon juice, 1 tsp warm water and 1/2 tsp salt until slightly thickened. Place over gently simmering water (bowl should not touch water) and whisk constantly to warm the yolks for about 2 minutes until they become slightly thick and pale.
- 5
Emulsify
Remove bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly, starting drop by drop to create a stable emulsion. Continue adding butter steadily until all is incorporated and sauce is smooth and thick. If sauce becomes too thick, whisk in a few drops of warm water to adjust consistency. Stir in 1/8 tsp cayenne and taste, adjusting salt or lemon if needed. Keep warm in a thermos or over very low heat (off direct steam) until serving.
Eggs & assembly
- 6
- 7
Poach the eggs
Bring a wide, shallow pot of water to a gentle simmer and add 1 tbs white vinegar. Create a gentle whirlpool with a spoon. Crack one egg into a small dish and slip it into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk (3.5–4 minutes for slightly firmer). Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs. Season lightly with salt and pepper and brush with 1 tsp melted butter if desired.
- 8
Finish Hollandaise and plate
Give the hollandaise a final whisk and adjust seasoning. Place a poached egg on top of each ham-covered muffin half. Spoon 2–3 tbs hollandaise over each egg (about 1/4 cup total per serving). Garnish with chopped chives or parsley and a light dusting of black pepper or paprika if desired. Serve immediately with home fries and 2 slices of toast buttered.