Legend tell us that eggs benedict was developed in Manhattan at the famous Delmonico’s Restaurant. After years of eating at Delmonico’s, Mr & Mrs Benedict asked the chef to make them something new, something that they had never had before and this is when eggs benedict was first developed. From the mid 1800’s until modern day, people have been enjoying this decadent dish for everything from breakfast to brunch to a late night treat. It just screams richness. A flaky, buttery biscuit holds a thick slice of bacon and is topped with a gently poached egg and then the entire dish is smothered in a rich, tangy hollandaise sauce. Holy smokes it deserves a category of its own. This meal does require a bit of organization and timing, but it will all be worth it in the end. Lets get it started…
Since you are going to have several different elements baking in the oven at different temperatures, I suggest getting all of the ingredients ready in advance to avoid as much scrambling around the kitchen as possible. The first step is to place 6 tablespoons of butter into the freezer. Now, eggs benedict traditionally includes canadian bacon, but I prefer pancetta, so I am placing a few thick slices of pancetta onto a parchment lined baking sheet, put another sheet of parchment paper over them and then set a smaller baking sheet over that. Bake at 400 degrees for 20-25 minutes or until it is as crispy as you like.
While your pancetta is baking, run the 6 tablespoons of frozen butter through a large cheese grater and then set it back into the freezer. To get the biscuit dough started, combine 1 1/3 cups of flour, 1 1/4 teaspoons of baking powder, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt in a large bowl. Add the frozen grated butter and toss the shreds evenly throughout the flour. Add 1/2 cup of cold buttermilk and mix with a silicone spatula until a soft dough comes together.
Transfer the dough onto a floured surface and gently and quickly knead five or six times over and then shape it into a rectangle a that is an inch or so thick. You want to work pretty fast so the butter doesn’t have a chance to warm up in your hands. Use a 2 1/2 or 3 inch round dough cutter to cut out 3-4 biscuits. If you don’t have a round cutter, you can use a water glass flipped upside down or even shape it into a circle with the edges of your hand. If you have enough left over between the cut outs, gather them up and re-roll one more biscuit. You’ll be glad you used it all…
I used a 3 inch dough cutter, because I wanted really big biscuits, so I was able to get three out of this amount of dough. Once they are cut out, place them onto a parchment lined baking sheet and set the whole sheet into the freezer. Once your pancetta is done baking, transfer it onto a plate lined with paper towels and increase the oven temperature to 450 degrees. Once the oven is at 450 degrees, remove the biscuits from the freezer, brush them with some melted butter and place them into the oven. Bake for about 16 minutes or until they are golden brown.
While the biscuits are baking to golden perfection, add 1 tablespoon of water into each cup of a standard cupcake tin. Although you will only need four poached eggs for this recipe, be sure to place a bit of water into each cup. This helps to prevent the empty cups from scorching in the oven. I also made two extra eggs because I have had two sweet dogs staring longingly at me all morning and they love eggs.
Crack one egg into each cup and season them with salt and pepper. I also add a bit of dried parsley, but this is totally optional.
As soon as the biscuits are golden brown, transfer them onto a cooling rack and brush them with a little more melted butter. Reduce the oven temperature to 350 degrees and leave the oven door open for about 60 seconds to allow some of the extra heat out. Once the oven reaches 350 degrees, place the eggs on a middle rack and bake them for 10 minutes if you want your yolks runny or 14 minutes if your want your yolks set.
Last, but definitely not least, is the hollandaise sauce. While the eggs are in the oven, place 6 tablespoons of butter in a small saucepan over medium high heat and get it nice and hot. Place 2 extra large or 3 large egg yolks into the carafe of your bender. If you aren’t sure whether your yolks are big enough, go with 3 yolks. Add 4 teaspoons of freshly squeezed lemon juice, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper and pulse the blender for 15 seconds to combine everything together. You can also add a pinch of cayenne pepper for a little kick to your hollandaise. Once the butter is fully melted and sizzling hot, slowly add it in to the egg yolk mixture while the blender is on low. You can do this by removing the cover to the little hole on the lid. Your hollandaise should be thick and bubbly. Make this right before the eggs are done so you can use it immediately.
To assemble your eggs benedict, split one of your biscuits in half and place them onto a plate open faced style. Next, add a slice of pancetta over the biscuits. Now use a slotted spoon to scoop out a poached egg and add one over each biscuit. Finally, drizzle as much hollandaise sauce over each egg as you want. To dress it up a bit, I sprinkle a little finely chopped spring onions or chives over the plate and add a pinch more cayenne.
Eggs benedict always feels special to me. It is such a perfect layering of warmth from the biscuits, saltiness from the pancetta and tang from that fantastic hollandaise sauce. Although there are several different things to make all at once, it really does not take too long to bring together and all of your hard work and organization will be richly rewarded when you sit down to enjoy this delicious meal. I find that it is best shared with someone special and a big cup of coffee… but, then again, what isn’t best served with coffee?
Eggs Benedict
Ingredients
The Biscuits
- 1 1/3 cups all purpose
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons butter, very cold, cubed or shredded
- 2 tablespoons butter, melted
- 1/2 cups full fat buttermilk
The Poached Eggs
- 4 large eggs
- a pinch of salt and black pepper
The Hollandaise Sauce
- 6 tablespoons butter, melted
- 3 large eggs yolks
- 4 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- a pinch of cayenne pepper
Assembly
- 4 thick slices of pancetta, bacon or ham, cooked to your liking (optional)
- chives or spring onions, thinly chopped (garnish)
- a pinch of cayenne pepper (optional garnish)
Instructions
The Biscuits
- In a medium bowl, combine 1 1/3 cups of flour, 1 1/4 teaspoons of baking powder, 1/4 teaspoon of salt and 1/4 teaspoon of baking soda
- Add 6 tablespoons of frozen cubed or grated butter and cut the butter into the flour mixture until it is evenly distributed and worked down to pea sized pieces
- Add 1/2 cup of buttermilk and mix with a silicone spatula a soft dough begins to form
- Transfer the dough onto a floured work surface
- Lightly knead the dough to bring it together and then roll it out into a rectangle that is approximately 1 inch thick
- Cut out 3-4 biscuits using a 2 1/2 or 3 inch rounded dough or cookie cutter
- Transfer the biscuits onto a parchment lined baking sheet and place them into the freezer
- Preheat the oven to 450 degrees
- Once the oven is preheated, remove the biscuits from the freezer, brush the tops of the biscuits with melted butter and place them directly into the 450 degree oven
- Bake for about 15 minutes or until the tops of the biscuits are golden brown
- Transfer the biscuits onto a cooling rack and brush with remaining melted butter
The Poached Eggs
- After you remove the biscuits from the oven, reduce the heat in the oven to 350 degrees (to speed this process up, hold the oven door open for about 30 seconds or so to allow some of the hot air to escape)
- In a standard size cupcake tin, add 1 tablespoon of water into each cup (even though you are not using each cup for eggs, adding water into each cup will prevent the dry cups from scorching in the heat)
- Crack 1 egg into 4 of the cups (4 eggs total) and season with salt and pepper
- Bake at 350 degrees for 10 minutes for a runny yolk or 12-13 minutes for a more set yolk
- Once the eggs are done, very gently scoop the eggs out using a slotted spoon and set them aside for now
The Hollandaise
- Add 3 large egg yolks, 4 teaspoons of fresh lemon juice, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper and a pinch of cayenne into the carafe of a blender and pulse for 15 seconds to combine
- Melt 6 tablespoons of butter in a small saucepan until it is fully melted and very hot
- Remove the center insert from the lid of the blenders carafe. With the blender on low speed, slowly add the hot butter into the egg yolks and mix for about 30 seconds or until you have a thick sauce
- Make the hollandaise sauce last and serve it immediately
Assembly
- Cut a biscuit in half and place it on a plate open faced
- Top each half with a slice of pancetta, bacon or ham (if using)
- Gently place a poached egg on to each half
- Spoon your desired amount of hollandaise sauce over each poached egg
- Top with thin sliced chives or spring onion and additional pinch of cayenne
- Serve immediately
