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Cafe - Breakfast

Gourmet Eggs Benedict Inspired by Cult Espresso

Name: Gourmet Eggs Benedict Inspired by Cult Espresso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cafe
Ingredients: 4 large eggs, fresh; 4 slices of Canadian bacon; 2 English muffins, halved and toasted; 1 tbsp white vinegar; 3 large egg yolks; 100g unsalted butter, melted; 1 tbsp lemon juice, freshly squeezed; Pinch of cayenne pepper; Salt to taste; 1 tsp paprika; 1 tbsp fresh chives, finely chopped; Salt and pepper to taste; 1 tbsp unsalted butter for muffin toasting; Water for poaching; Fresh chives, chopped; Paprika for dusting

Dive into a brunch classic with this premium Eggs Benedict inspired by the iconic Cult Espresso. This dish features perfectly poached eggs nestled atop buttery toasted English muffins, accompanied by savory slices of Canadian bacon, all draped in a velvety hollandaise sauce with a hint of lemon. Garnished with fresh chives and a sprinkle of paprika, it's a symphony of flavors and textures that promises to elevate your morning meal.

⏱

Prep Time

15 min

🍳

Cook Time

30 min

👥

Servings

📊

Difficulty

Medium

⏰ Cooking Timeline

Start 45 minutes total

15m

Mise en Place

Prepare the Hollandaise Sauce

10m

Toast the Muffins and Cook Bacon

12m

Poach the Eggs

Assemble the Dish

Garnish and Serve

🛒 Ingredients

Main Ingredients

4 large eggs, fresh
4 slices of Canadian bacon
2 English muffins, halved and toasted
1 tbsp white vinegar

For the Hollandaise Sauce

3 large egg yolks
100g unsalted butter, melted
1 tbsp lemon juice, freshly squeezed
Pinch of cayenne pepper
Salt to taste

Aromatics & Seasonings

1 tsp paprika
1 tbsp fresh chives, finely chopped
Salt and pepper to taste

For Cooking

1 tbsp unsalted butter for muffin toasting
Water for poaching

To Serve & Garnish

Fresh chives, chopped
Paprika for dusting

Adjust servings:

👨‍🍳 Instructions

Mise en Place

15 min

Begin by gathering and measuring all ingredients. Slice the English muffins and chop the chives, setting them aside. Prepare a pot of water for poaching the eggs, adding a tablespoon of white vinegar to help coagulate the whites.

💡 Tip: Ensure all ingredients are at room temperature for better integration, especially for the hollandaise.

Prepare the Hollandaise Sauce

8 min

In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with lemon juice and a pinch of salt until pale and thickened. Gradually drizzle in the melted butter, whisking constantly, until the sauce is creamy. Season with cayenne and adjust salt to taste.

💡 Tip: Whisk vigorously to prevent the yolks from scrambling; the sauce should be thick enough to coat the back of a spoon.

Toast the Muffins and Cook Bacon

10 min

In a skillet, melt butter and toast the English muffin halves until golden brown. In the same skillet, lightly brown the Canadian bacon slices. Keep both warm in a low oven.

💡 Tip: Toasting the muffins in butter adds flavor; ensure the bacon is not overcrowded for even cooking.

Poach the Eggs

12 min

Bring the pot of water to a gentle simmer and create a whirlpool using a spoon. Crack an egg into a small bowl and gently slide it into the center of the whirlpool. Poach for 3-4 minutes until the whites are set but yolks remain soft.

💡 Tip: Use the freshest eggs possible for the best poaching results; a soft simmer prevents the whites from breaking apart.

Assemble the Dish

5 min

Place toasted muffin halves on warm plates. Top each with a slice of Canadian bacon, followed by a poached egg. Generously spoon hollandaise sauce over the eggs.

💡 Tip: Keep hollandaise warm by placing the bowl over a pot of warm water, stirring occasionally.

Garnish and Serve

2 min

Sprinkle fresh chives and a dusting of paprika over the hollandaise. Serve immediately while the components are warm.

💡 Tip: For extra flair, serve with a wedge of lemon on the side for a fresh citrus burst.

💡 Pro Tips

✓ Use a heatproof bowl over simmering water to gently cook the hollandaise; too much heat will scramble the eggs.
✓ If the hollandaise becomes too thick, whisk in a tablespoon of warm water to loosen it.
✓ Poaching eggs can be tricky; creating a gentle whirlpool helps the whites wrap around the yolk.
✓ The hollandaise sauce can be made in advance and kept warm for up to an hour.
✓ Leftover hollandaise can be refrigerated and gently reheated in a double boiler.
✓ Arrange the components neatly for a professional presentation; a sprinkle of fresh herbs adds color and freshness.

📊 Nutrition Facts (per serving)

450

Calories

28g

Protein

45g

Carbs

22g

Fat

Saturated Fat

Fiber

Sugar

890mg

Sodium

🪄 Equipment Needed

Large heavy-bottomed frying pan or skillet Sharp chef's knife Wooden cutting board Measuring spoons and cups Kitchen timer Small pot for simmering water Whisk

🔄 Variations to Try

Vegetarian/Vegan version: Substitute Canadian bacon with sautéed spinach or grilled tomatoes, and use a vegan hollandaise.

Spicier version: Add a finely chopped chili to the hollandaise or sprinkle crushed red pepper flakes over the top.

Lighter/Healthier version: Use whole grain muffins and turkey bacon; reduce butter in the hollandaise.

Quick weeknight version: Use pre-made hollandaise sauce and pre-cooked bacon to save time.

Luxury version: Use smoked salmon instead of bacon and infuse hollandaise with truffle oil.

🍽 Pairs Well With

Specific wine recommendation with why it works: A crisp Sauvignon Blanc to complement the richness of the hollandaise. Beer style that complements: A light wheat beer to balance the savory elements. Non-alcoholic option: Freshly squeezed orange juice for a refreshing contrast. Ideal side dishes: A light arugula salad with lemon vinaigrette. Sauce or condiment recommendations: Serve with a side of fresh fruit or a small bowl of mixed berries.

This recipe was inspired by a plate submission on Plate Pic

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