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Pub-Style Eggs Benny 4 Ways

Up your brunch game with these new spins on Eggs Benedict and the perfect brunch beverage, Bud Light Radler!

Pub-Style Eggs Benny 4 Ways

Spicy Biscuit Benny

Serves: 1


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)


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


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


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


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


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


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


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


3 large egg yolks

¼ cup water

2 tablespoons fresh lemon juice

½ cup butter

¼ teaspoon salt


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.