Tea-Poached Eggs Benedict

Eggs poached in white wine and spiced white tea add a new dimension to Eggs Benedict.

Tea-Poached Eggs Benedict

2014-11-04 03:54:06

Yield: 6 servings

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Ingredients

1. 2 cups dry white wine (such as Chardonnay or Pinot Grigio)
2. 2 cups water
3. 1 cup brewed spiced white tea* (made with 2½ teaspoons tea leaves and 1 cup water)
4. 1 tablespoon white-wine vinegar
5. 2 teaspoons kosher salt
6. 1 teaspoon freshly ground black pepper
7. 6 eggs
8. 1 recipe Tarragon Scones (recipe follows)
9. 6 thin slices pancetta, cooked until lightly crisp
10. 1 recipe Truffled Hollandaise (recipe follows)
11. Garnish: fresh tarragon, fresh cracked black pepper

Instructions

1. In a medium saucepan over high heat, combine wine, water, tea, vinegar, salt, and pepper. Bring to a boil, then reduce heat to simmer.
2. Break 1 egg into a teacup or small bowl, and gently slide it into the simmering liquid. Poach at a slight simmer until whites are firm but yolks are still runny, 3 to 5 minutes, or until egg reaches desired degree of doneness.
3. Remove egg, using a slotted spoon, and place on a plate line with paper towels to drain. Repeat with remaining eggs, one at a time.
4. Cut Tarragon Scones in half horizontally, and place a slice of pancetta on each bottom half. Top with a poached egg, and drizzle with Truffled Hollandaise. Garnish with fresh tarragon, if desired.

Notes

1. *We originally tested this recipe with SerendipiTea Organic White Tea with Mixed Spice, which is no longer available. SerendipiTea reccommends its tea Cakewalk as a substitute.

TeaTime Magazine https://www.teatimemagazine.com/

Tarragon Scones

2014-11-04 03:57:12

Yield: 6 scones

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Ingredients

1. 1¼ cups all-purpose flour
2. 1 teaspoon baking powder
3. ¼ teaspoon salt
4. 1 tablespoon chopped fresh tarragon
5. ¼ cup unsalted butter, chilled and diced
6. ½ cup buttermilk
7. 3 tablespoons heavy cream
8. ½ teaspoon kosher salt

Instructions

1. Preheat oven to 375˚. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, combine flour, baking powder, salt, and tarragon. Using a pastry blender, cut in butter until mixture is crumbly. Gradually add the buttermilk, stirring until mixture comes together.
3. On a lightly floured surface, pat out dough to 2-inch thickness. Using a 3-inch round cutter, cut scones, and place on prepared baking sheet. Using a pastry brush, lightly coat tops of scones with cream. Evenly sprinkle each with kosher salt.
4. Bake until lightly golden, approximately 20 minutes. Let cool for 5 minutes before serving.

TeaTime Magazine https://www.teatimemagazine.com/

Truffled Hollandaise

2014-11-04 03:59:52

Yield: 1 cup

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Ingredients

1. 1 cup butter
2. 4 egg yolks, lightly beaten
3. 2 tablespoons lemon juice
4. ½ teaspoon truffle oil
5. ¼ teaspoon salt

Instructions

1. In a medium heavy-bottomed saucepan over very low heat, heat butter. Before butter is completely melted, add egg yolks and lemon juice, whisking to combine. Cook, whisking constantly, for approximately 5 minutes, or until mixture is slightly thickened.
2. Add truffle oil and salt, whisking well. Serve immediately.

Notes

1. • To prevent curdling, cook hollandaise over lowest heat possible on stove top.

TeaTime Magazine https://www.teatimemagazine.com/

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