Eggs Benny Recipe

Preparation Directions

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture starts to thicken. Slowly add melted butter while whisking until the sauce is thick and creamy. Season with salt and white pepper.

2. 2

   Cook the Back Bacon

   In a skillet over medium heat, cook back bacon until crispy, about 3-4 minutes per side. Remove and keep warm.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack the eggs one at a time into a small bowl, and gently slide each egg into the simmering water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

4. 4

   Toast the English Muffins

   Halve the English muffins and toast them until golden brown.

5. 5

   Assemble the Dish

   On each toasted English muffin half, place a slice of back bacon followed by a poached egg. Drizzle with hollandaise sauce and garnish with chives if desired.