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Home / Food and Wine Pairings / Eggs Benedict

Eggs Benedict

Chef, Lenny Redé
Wine Pairings:   Chardonnay

, 

Free the sparkling wine bubbles to liven up your brunch!

 

Savvy match: Eggs Benedict are a classic brunch staple for a reason. The salty ham, poached egg with hollandaise sauce combination cries out for sparkling wine. The bubbles are a perfect foil for the ham while helping to temper the rich egg sauce, cleansing the palate, and refreshing senses.

I love brunch. I love sleeping in, lounging around with a leisurely breakfast, good strong coffee, and a glass of sparkling wine or a mimosa reading the NY Times. Few dishes exemplify brunch like eggs Benedict. 

Ingredients

  • 8 eggs
  • 4 English muffins, split
  • 8 slices good quality Canadian bacon
  • 2 tablespoons white vinegar
  • Fresh fruit
  • Farmers potatoes
  Hollandaise sauce:
  • 8 ounces butter, melted
  • 1 shallot, sliced
  • ½ teaspoon tarragon
  • Pinch red pepper flakes
  • ¼ cup white wine
  • 1 tablespoon white vinegar
  • 4 egg yolks
  • 1 tablespoon cold water (more if needed)
  • Salt
  • Tabasco

Steps

1.

In a non-reactive pot combine wine, shallot, tarragon, and the pepper flakes. Reduce to a couple tablespoons, add white vinegar, remove from the heat and strain through fine mesh sieve.

2.

In a large sauce pot, heat about 1 inch of water to medium boil.

3.

In a stainless-steel bowl, large enough to fit over the top of a pot, combine egg yolks and wine reduction. Reduce heat to low.

4.

Whisk over pot until mixture triples in volume, stir continuously, careful not to scorch. When the egg mixture is almost dry remove the bowl from the heat, continue stirring incorporating residual heat. Add melted butter using a ladle about an ounce at a time. If the mixture is too thick add a little water. Season with lemon juice, salt and Tabasco (you make this ahead and store in a warmed thermal carafe).

5.

Heat a pot of water to medium boil. Add 2 tablespoons white vinegar. Swirl water to create a whirlpool. Crack eggs into a small bowl two at a time. Gently add eggs to simmering water.

6.

Toast English muffins and spread with butter, heat the Canadian bacon and place a poached egg on each. Top with hollandaise sauce and garnish with chives.

7.

Serve with fresh fruit and potatoes.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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