California benny

By Matt Basile
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Ingredients

Poached eggs:

  • 3 or 4 eggs

Hollandaise sauce:

  • 8 large egg yolks
  • 2 tablespoons (30 milliliters) fresh lemon juice
  • 1/4 cup (60 milliliters) unsalted butter, melted and cooled slightly
  • 2 teaspoons (10 milliliters) Worcestershire sauce
  • 4 dashes hot sauce (like Tabasco)
  • 1 teaspoon (5 milliliters) white vinegar
  • 1 teaspoon (5 milliliters) salt

Pico de gallo:

  • 1 jalapeno pepper, finely chopped with seeds
  • 1 large tomato, diced
  • 1 cup (250 milliliters) diced red or white onion
  • 1/3 cup (60 milliliters) roughly chopped cilantro
  • Juice of 1 lime
  • 1 teaspoon (5 milliliters) canola oil
  • 1 teaspoon (5 milliliters) salt

Guacamole:

  • 4 avocados
  • 4 teaspoons (20 milliliters) chopped cilantro
  • Juice of 1 lime

For serving:

  • 8 slices whole grain farmhouse bread
  • 1 batch Pico de Gallo
  • 8 poached eggs
  • 1 batch Hollandaise Sauce
  • 1 jalapeno pepper, sliced, for garnish
  • Cilantro leaves, for garnish

Directions

Poached eggs:

  1. Bring a wide, shallow pot of water to a slow rolling boil and add the vinegar. Crack three or four eggs into the water and poach them for three minutes. Using a slotted spoon, scoop the poached eggs one by one from the water and place them in a bowl of room-temperature water. 
  2. Check the doneness of your eggs by gently poking them with your finger. If they feel too soft, return them to the boiling water to cook for another minute or so, then again lift them into the bowl of water. Repeat with the remaining eggs. 

Hollandaise sauce:

  1. Fill a saucepan one-third of the way with water and bring it to a simmer. Find a heatproof bowl big enough to rest on the rim of your pot without the bottom of the bowl touching the water. 
  2. Off the heat, whisk together the egg yolks and lemon juice in the bowl until the mixture doubles in size. Place the bowl over the simmering water and drizzle in the melted butter while continuously whisking. Add the butter slowly at first – if you add it too quickly, your sauce may break. 
  3. Once the sauce starts to thicken, you can add the butter a little faster. Continue whisking until the hollandaise is smooth and thickened. 
  4. Remove the bowl from the pot and whisk in the Worcestershire sauce, hot sauce, vinegar, and salt. If your sauce becomes too thick, add a squeeze more lemon juice to loosen it up. 
  5. Leave the bowl near the warm surface of the stove but not directly on heat. 

Pico de gallo:

  1. To make the Pico de Gallo, in a large bowl combine the jalapeno pepper, tomato, onion, cilantro, lime juice, canola oil, and salt. Set aside the Pico de Gallo to allow the flavours to mingle. 

Guacamole:

  1. Half and pit the avocados and squeeze the flesh into a medium bowl. Add the cilantro and lime juice and smash with a fork to create a chunky guacamole. 

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