Pub-Style Eggs Benny 4 Ways
Spicy Biscuit Benny
Serves: 1
INGREDIENTS:
2 eggs, fried (over medium)
2 pieces boneless fried chicken
1 buttermilk biscuit
¼ cup hollandaise sauce, warm
Tabasco/cayenne/hot sauce, to taste
Paprika (optional)
PREPARATION
1. Add 1 teaspoon of hot sauce to hollandaise (or less), then season to taste.
2. Split biscuit and top each half with a piece of fried chicken, a fried egg, and hollandaise.
3. Top with additional hot sauce and optional paprika.
Bacon Burger Benny
Serves: 1
INGREDIENTS:
1 egg, fried over med-hard
1 English muffin, toasted
1 hamburger patty, cooked med-well (160ºF)
⅛ cup hollandaise sauce, warm
2 slices bacon, cooked and chopped
PREPARATION
1. Add chopped bacon to hollandaise.
2. Split English muffin and top one half with a burger patty, fried egg, and hollandaise.
3. Cap with muffin top and serve.
Smoked Salmon Bagel Benny
Serves: 1
INGREDIENTS:
1 plain bagel, toasted
4 ounces smoked salmon
2 eggs, soft-scrambled with 1 tablespoon butter
¼ cup hollandaise sauce, warm
1 tablespoon chives, thinly sliced
2 teaspoon capers
PREPARATION
1. Add chives to hollandaise.
2. Split and toast bagel, then top each half with scrambled eggs and hollandaise.
3. Sprinkle with capers.
Broccoli Cheese Benny
Serves: 1
INGREDIENTS:
2 slices whole-grain bread, toasted
1 small head broccoli, cut into florets and steamed
2 eggs, poached about 5½ minutes (so center is jammy but not runny)
¼ cup hollandaise sauce, warm
¼ cup grated cheese
½ teaspoon paprika
PREPARATION
1. Add cheese to hollandaise and stir until incorporated.
2. Toast bread and cut into rounds (if desired).
3. Top each slice with steamed broccoli, poached egg, and hollandaise.
4. Garnish with paprika.
Hollandaise Sauce
Yields: 1 cup
INGREDIENTS
3 large egg yolks
¼ cup water
2 tablespoons fresh lemon juice
½ cup butter
¼ teaspoon salt
PREPARATION
1. In heavy, nonreactive 1-quart saucepan, mix egg yolks, water, and lemon juice with wire whisk, until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just begins to bubble at edge, 6 to 8 minutes.
2. Reduce heat to low. With wire whisk, whisk in butter one piece at a time until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if necessary.
