Recipe courtesy of David Rosengarten

Eggs Benedict

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings.
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8 slices Brioche, each cut about 1/2-inch thick

Unsalted butter to taste

8 slices Canadian bacon

8 fresh large eggs

For the sauce:

1/4 cup dry white wine

2 tablespoons tarragon vinegar

2 tablespoons finely minced shallot

3 egg yolks

2 tablespoons cold water

1 tablespoon cold unsalted butter

1/2 cup melted unsalted butter

Salt and freshly ground pepper

2 tablespoons minced fresh tarragon

Fresh tarragon sprigs for garnish, if desired


  1. Preheat oven to 375 F. Brush slices of Brioche with butter, arrange on a baking sheet and bake in oven until lightly golden. Heat a grill pan over moderate heat until hot. Add bacon and cook for 2 minutes on each side, or until lightly browned.
  2. In an egg poacher filled with simmering water, add the eggs and simmer them until cooked to taste.
  3. Make the sauce: In a saucepan combine the wine, vinegar and shallots and simmer the mixture over moderately high heat until reduced to 2 tablespoons. Add the egg yolks and water and whisk until thick enough to see bottom of pan between strokes. Add butter and whisk until melted. Slowly add melted butter, a tablespoon at a time, removing pan from heat from time to time to prevent curdling, and continue to add butter until sauce is smooth and creamy. Season with salt, pepper and stir in fresh herbs. To assemble: Arrange two slices of bread on each of four serving plates, top with bacon and egg and nap with sauce. Garnish with fresh herbs.
  4. Drink: Bloody Mary