This breakfast dish is popular at the Sugar Shack, a well-known hangout for surfers in Huntington Beach, California; SAVEUR senior editor Betsy Andrews profiled the Sugar Shack in our March 2010 issue (“Sunrise in Surf City”). Named for a famed surfing photographer, John Keppler, this dish combines eggs Benedict with bacon, avocado, tomatoes, and more.
- 1 tsp. fresh lemon juice
- 3 egg yolks plus 6 eggs
- 10 tbsp. unsalted butter, melted
- Tabasco, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 English muffins, split and toasted
- 1 medium tomato, sliced
- 1 avocado, halved, pitted, and sliced
- 6 strips bacon, cooked
- Pour water into a 2-qt. pot to a depth of 1″; bring to a low simmer. In a metal bowl, whisk lemon juice, yolks, and 2 tbsp. water. Nestle bowl over simmering water; cook, whisking constantly, until thick, 2–3 minutes. Remove from heat and, while whisking, drizzle in 8 tbsp. butter to make a sauce. Season with Tabasco and salt and pepper. Keep hollandaise warm.
- Heat remaining butter in a 10″ nonstick skillet over medium-low heat. Lightly beat eggs, add to skillet, and scramble, 2–3 minutes. Top muffins with tomatoes, avocados, bacon, and eggs. Spoon sauce over top.