Eggs Benedict with a French Twist

Ingredients

In this French-inspired version of Eggs Benedict, we will be using a croissant instead of an English muffin, and a rich béarnaise sauce instead of hollandaise. We will also be adding some sautéed mushrooms and shallots for extra flavor. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 2 croissants, sliced in half 2 croissants, sliced in half
• 4 eggs 4 eggs
• 8 oz (225g) mushrooms, sliced 8 oz (225g) mushrooms, sliced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 tbsp (15ml) white wine vinegar 1 tbsp (15ml) white wine vinegar
• 3 egg yolks 3 egg yolks
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1 tbsp (15ml) lemon juice 1 tbsp (15ml) lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 52g / 30g
• Carbohydrates (total, sugars): 30g / 6g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350F (180C).
2. 2.
   In a skillet, sauté the mushrooms and shallots until tender. Set aside.
3. 3.
   In a saucepan, bring water to a boil and add the white wine vinegar.
4. 4.
   Crack the eggs into the water and poach for 3-4 minutes, until the whites are set but the yolks are still runny.
5. 5.
   In a blender, combine the egg yolks, melted butter, lemon juice, salt, and pepper. Blend until smooth and creamy.
6. 6.
   Toast the croissant halves in the oven for 5-7 minutes, until lightly golden.
7. 7.
   To assemble, place a croissant half on each plate. Top with the sautéed mushrooms and shallots, followed by a poached egg. Drizzle the béarnaise sauce over the top and garnish with chopped parsley.

Treat your ingredients with care...

• Croissants — Use fresh, high-quality croissants for the best flavor and texture.
• Mushrooms — Be sure to slice the mushrooms thinly and sauté them until they are tender and lightly browned.
• Béarnaise sauce — Be careful not to overheat the sauce or it may separate. If this happens, try blending it again or adding a little hot water to bring it back together.

Tips & Tricks

• To make the poached eggs easier to handle, you can crack them into a small bowl before adding them to the water.
• If you don't have a blender, you can make the béarnaise sauce by whisking the ingredients together in a bowl set over a pot of simmering water.
• For a lighter version of this dish, you can use a whole wheat croissant and skip the béarnaise sauce.

Serving advice

Serve the Eggs Benedict hot, with a side of fresh fruit or a small salad.

Presentation advice

Arrange the sautéed mushrooms and shallots in a neat pile on top of the croissant, with the poached egg on top. Drizzle the béarnaise sauce over the top and garnish with chopped parsley.