Jul 14 2026
Restaurants›Brasserie Byronz›Byronz Benedict Recipe

Byronz Benedict Recipe

Inspired by Brasserie Byronz
Time30m
Serves2

jambon ham, salami & canadian bacon, poached eggs, hollandaise

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Ingredients

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Main Ingredients

Hollandaise Sauce

Method

Preparation of Ingredients

  1. 1

    Prepare the Meats

    Slice the jambon ham, salami, and Canadian bacon into thin strips. Set aside.

  2. 2

    Toast the English Muffins

    Split the English muffins in half and toast until golden brown. Keep warm.

Making Hollandaise Sauce

  1. 3

    Prepare the Double Boiler

    Fill a saucepan with a few inches of water and bring to a simmer. Reduce heat to low.

  2. 4

    Whisk Egg Yolks

    In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.

  3. 5

    Cook the Yolks

    Place the bowl over the saucepan, ensuring the bottom doesn’t touch the water. Whisk constantly until the mixture thickens and doubles in volume.

  4. 6

    Add Butter

    Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and white pepper. Remove from heat and keep warm.

Poaching Eggs

  1. 7

    Prepare the Water

    In a medium saucepan, bring water to a gentle simmer. Add a splash of vinegar to help the eggs set.

  2. 8

    Poach the Eggs

    Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolks remain runny.

  3. 9

    Remove and Drain

    Using a slotted spoon, carefully remove the poached eggs and place them on a paper towel to drain.

Assembly

  1. 10

    Assemble the Benedict

    On each toasted English muffin half, layer the jambon ham, salami, and Canadian bacon. Top with a poached egg.

  2. 11

    Add Hollandaise Sauce

    Generously spoon the prepared hollandaise sauce over the poached eggs.

  3. 12

    Serve

    Serve immediately while hot, garnished with additional ground white pepper if desired.

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