Eggs Benny from Milos Restaurant

Chef Ray from Milos Restaurant wrapped up Winging It’s “Breakfast in Buffalo” week with a huge feast, greek style! Check out his eggs Benedict recipe below.

For more information on Milos, go to or visit their location at 5877 Main Street in Williamsville


4 egg yolks

3 tablespoons of lemon juice

1 tablespoon of water

1 cup of clarified butter

8 eggs

1 teaspoon of distilled white vinegar

8 strips of Canadian bacon

2 tablespoons of softened butter

4 toasted English muffins, split



-To Make Hollandaise, fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat

-Preheat oven on broiler setting. To Poach Eggs, fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Remove eggs from water with a slotted spoon and set on a warm plate

-While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

-Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.


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