Tea-Poached Eggs Benedict

Eggs Benedict

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

Tea-Poached Eggs Benedict
Yield: 6 servings
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  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
  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.
  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
Yield: 6 scones
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  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
  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
Yield: 1 cup
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  1. 1 cup butter
  2. 4 egg yolks, lightly beaten
  3. 2 tablespoons lemon juice
  4. ½ teaspoon truffle oil
  5. ¼ teaspoon salt
  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.
  1. • To prevent curdling, cook hollandaise over lowest heat possible on stove top.
TeaTime Magazine https://www.teatimemagazine.com/

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