A favorite dish at many restaurants serving breakfast and brunch is Eggs Benedict. Delightful, rich, and satisfying, yet thought by many to be too much of a challenge to prepare at home. Take heart! This recipe is easy. And it includes tea!
Striking fear in the hearts of many this is a dish that is often left for restaurants to prepare. There is no need to fear Eggs Benedict, which has been unfairly accused of “Cordon Bleu Complexity.” This simple recipe with its easy tips will make what seems to be a daunting dish quite manageable.
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- 4 cups water
- 1 tbsp green tea (choose a mild one such as longjing with a light colored liquid)
- 2 tbsp fresh lemon juice
- 8 eggs
- 4 eggs yolks
- ¼ cup fresh squeezed lemon juice
- 1/3 cup melted butter
- 2-4 tsp green tea
- 4 English muffins split and toasted (8 crumpets toasted)
- 12 slices of bacon cut in half and cooked through
- In a saucepan, heat the water to 170°.
- Steep the tea for about 4 minutes, then remove tea leaves.
- Reserve 2 tablespoons of the steeped tea in a separate dish, and bring the rest to a simmer.
- In a bowl that fits on top of the pot used for the tea, place the egg yolks and ¼ cup lemon juice.
- Blend vigorously with a whisk or an electric mixer until the mixture is emulsified and light in color.
- Bring the tea water back to a simmer and place the bowl with the egg emulsion on top. Make sure no part of the bowl is actually touching the tea water.
- Whisk over the heat for about 1-2 minutes.
- Slowly drizzle in the melted butter. Think of adding the butter the same way you would add oil to vinaigrette, simply pour and whisk at the same time.
- Keep whisking until the mixture is a consistency similar to pudding, then remove from heat.
- Bring the tea water to a boil.
- Add in the 2 tablespoons of lemon juice.
- Poach the eggs in the tea water for 1-2 minutes or until the whites are cooked and the yolks are runny or done to your desired level. [Tip for poaching: crack the egg into a measuring cup; bring the cup tilted on one side into the water and roll the egg white over itself as you finish pouring it in. At first it will look very disjointed and messy, but give it a minute and you will see it come together.]
Once all the eggs are poached, the muffins are toasted, bacon is crispy and the hollandaise sauce is ready, you can assemble the dish as follows:
- Place both halves on the English muffin on a plate.
- On each half place 3 half slices of bacon.
- Place a poached egg on each half on top of the bacon.
- By now the hollandaise sauce will be a bit thick, so to thin it you will use the reserved tea; whisk in enough to get the desired consistency.
- Use a spoon to pour the hollandaise sauce over the top of each egg.
- Garnish with chopped herbs.
See, now wasn’t that easy?
Recipe serves 4 people.
About the Author: Janet Sanchez, formerly of Steapshoppe.com, is a skilled cook combining healthy ingredients in a very tasty way. She also stays fit with kickboxing.
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