Though April 16 marks National Eggs Benedict Day, we think this tasty breakfast staple should be celebrated every day. Already a standard on Sunday brunch menus across the globe, we wanted to share the recipe for one of our favorite versions from The Ritz-Carlton, Naples’ Bites Brunch. Enjoy!
- 8 eggs
- Splash of white vinegar
- 8 slices Canadian bacon
- 8 slices of brioche
- Hollandaise sauce (recipe below)
- Baby heirloom tomatoes, roasted with salt, pepper and olive oil
In a pot, heat water and a splash of white vinegar until just below a simmer. With a slotted spoon, stir the pot to create a whirlpool. Carefully crack and drop eggs in, one at a time, allowing the swirling water to keep each egg intact. Cook for six to eight minutes, or until the white is just set and the yolk is still runny. Gently drain the poached eggs on a paper towel until they are ready to serve.
Sauté Canadian bacon in butter until browned. Toast the brioche in butter.
To serve, place the Canadian bacon on the plate, top with brioche toast, poached egg, and hollandaise sauce. Serve with roasted baby heirloom tomatoes.
Celebrate National Eggs Benedict Day at one of our favorite Naples breakfast spots.
- 2 egg yolks
- 2 cups clarified butter
- Juice of 1 lemon
- Tabasco, to taste
- Salt, to taste
In a small bowl over boiling water whisk the egg yolks and lemon juice. Whisk constantly until the mixture becomes fluffy and reaches 145 degrees Farenheit. Remove from the heat and slowly whisk in clarified butter until thickened. Season with Tabasco, salt and pepper to taste. Keep in a warm place until ready to serve.