Truffled eggs benedict recipe

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Truffled eggs benedict recipe

A signature dish at Tom’s Kitchen, this eggs benedict recipe is about as decadent as breakfasts get, topped with truffle hollandaise and crispy Parma ham.

Ingredients

For the eggs
  • 8 eggs
  • 4 English muffins
  • 60 g butter
  • 6 slices of Parma ham
  • 6 tbsp white wine vinegar
  • 8 eggs
  • 4 English muffins
  • 2.1 oz butter
  • 6 slices of Parma ham
  • 6 tbsp white wine vinegar
  • 8 eggs
  • 4 English muffins
  • 2.1 oz butter
  • 6 slices of Parma ham
  • 6 tbsp white wine vinegar
For the hollandaise
  • 120 ml white wine vinegar
  • 2 round shallots, finely sliced
  • 12 black peppercorns
  • 1 sprig of thyme
  • 1 sprig of tarragon
  • 350 g unsalted butter, cut into cubes
  • 6 egg yolks
  • 0.5 lemon, juice only
  • 1 tsp truffle paste (available in most supermarkets)
  • 1 pinch sea salt and black pepper
  • 4.2 fl oz white wine vinegar
  • 2 round shallots, finely sliced
  • 12 black peppercorns
  • 1 sprig of thyme
  • 1 sprig of tarragon
  • 12.3 oz unsalted butter, cut into cubes
  • 6 egg yolks
  • 0.5 lemon, juice only
  • 1 tsp truffle paste (available in most supermarkets)
  • 1 pinch sea salt and black pepper
  • 0.5 cup white wine vinegar
  • 2 round shallots, finely sliced
  • 12 black peppercorns
  • 1 sprig of thyme
  • 1 sprig of tarragon
  • 12.3 oz unsalted butter, cut into cubes
  • 6 egg yolks
  • 0.5 lemon, juice only
  • 1 tsp truffle paste (available in most supermarkets)
  • 1 pinch sea salt and black pepper

Details

  • Cuisine: French
  • Recipe Type: Breakfast
  • Difficulty: Medium
  • Preparation Time: 45 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

For the hollandaise

  1. Put the vinegar, shallots, peppercorns and herbs in a pan, bring to the boil and continue to boil until reduced by about two-thirds. Leave to cool to room temperature, then strain into a bowl and set aside.  
  2. Meanwhile, clarify the butter: put the cubes in a pan over a gentle heat until melted. Skim the white foam off the surface, leaving only clear liquid. Set aside to cool until tepid, then carefully tip into a clean bowl, leaving any solid residue in the bottom of the pan.  
  3. Place a round metal bowl over a pan of gently simmering water (not touching) and add the 6 egg yolks and the vinegar reduction. Whisk the mixture over the heat until it is a pale, fluffy mass – this will take 8–10 minutes.
  4. Remove from the heat and whisk vigorously while adding the clarified butter to make a thick creamy sauce. If the sauce gets too thick, add a little warm water. If it separates, beat a fresh egg yolk with a spoonful of water in a clean bowl, then whisk the separated sauce into that – it should magically form a smooth sauce again. 
  5. Adjust the flavour with a little lemon juice, truffle paste and salt and pepper to taste.
  6. Keep warm until needed. The best way to do this is to put the sauce into a bowl and stand it in a pot of warm water, about 40–50°C. Cover the bowl with clingfilm so a skin doesn’t form on the sauce.

For the eggs

  1. Fill a large, shallow pan with water, add about 2–4 tablespoons of white wine vinegar per litre of water and bring to a simmer. The vinegar will help the eggs hold their shape.  
  2. Break the 8 eggs into separate coffee cups or ramekins. When the water is simmering, take a spoon or spatula and stir the water so it swirls around in the pan like a vortex. Add the eggs, one by one, as quickly as you can so they cook at the same time. The swirling water keeps the eggs in a nice round shape, but you might have to move them around a little so they don’t stick to each other or to the bottom of the pan.
  3. Poach for 3–4 minutes, until the whites of the eggs are soft and the yolks are runny.  
  4. Meanwhile, deep fry 2 slices of Parma ham at 170°C (340°F) until crispy.
  5. Once the eggs are cooked, use a slotted spoon to transfer them to a small plate lined with kitchen paper. They need to dry off or they will make the toasted muffins soggy, which you do not want.
  6. To serve, slice each muffin in half, toast them under the grill and spread with butter. Arrange 1 slice of uncooked parma ham on top and put the muffins back under the grill briefly to warm.
  7. Season the eggs with salt and pepper, carefully place one on each muffin half and ladle over the truffle hollandaise. Garnish with a ½ slice of the crispy fried parma ham.

Recipe courtesy of Tom's Kitchen. Photography by David Griffen.

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