Eggs Benedicte With Snail Recipe

Prepare snails

If using canned/jarred snails, drain and rinse briefly. Finely mince the garlic and shallot. Warm a small skillet over medium heat, add 1 tsp olive oil and 1 tbsp unsalted butter. Sauté shallot 1–2 minutes until softened, add garlic and cook 30 seconds until fragrant. Add the drained snails and 2 tbsp dry white wine, sauté 2–3 minutes until heated through and wine has mostly evaporated. Stir in chopped flat-leaf parsley and a pinch of salt and pepper. Keep warm.

Toast muffins

Split the English muffins (or brioche), butter both cut sides lightly with remaining 1 tbsp unsalted butter, and toast in a skillet or under a broiler until golden and crisp. Keep warm in oven set to low (about 90–100°C / 200°F).

Make hollandaise

Set up a double-boiler (a heatproof bowl over simmering, not boiling, water). In the bowl whisk together 3 egg yolks and 1 tbsp fresh lemon juice until slightly thickened. Place over the barely simmering water and whisk constantly. Meanwhile melt 6 tbsp unsalted butter until just melted and very hot. Slowly drizzle the hot melted butter into the whisked yolks in a thin, steady stream while whisking continuously so the sauce emulsifies and thickens. If it becomes too thick, add 1 tsp warm water. Season hollandaise with 1/4 tsp salt and 1/8 tsp cayenne pepper. Keep warm over the water (off direct heat) and whisk occasionally.

Poach eggs

Bring a wide shallow pot of water to a gentle simmer and add 1 tsp white vinegar and 1 tsp salt. Stir to create a gentle whirlpool. Crack one egg into a small bowl. From the bowl, gently slip the egg into the center of the whirlpool. Poach for 3–3.5 minutes for a runny yolk (or 4–4.5 minutes for slightly firmer). Remove with a slotted spoon, drain on a paper towel and keep warm. Repeat for remaining eggs (work in two batches if needed).

Assemble

Place two toasted muffin halves on each plate. Spoon a portion of the warm snails (about 2 snails) onto each muffin half. Top each with a poached egg. Spoon warm hollandaise generously over each egg. Finish with a small pat of butter on top of the sauce if desired, and season with freshly ground black pepper and a light sprinkle of chopped parsley. Serve immediately.

Timing and serving

Serves 2 as a main (4 eggs total). Estimated workflow: prepare snails and toast muffins first, then start hollandaise and poaching so eggs and sauce are hot together. Keep hollandaise warm but not on direct heat to prevent breaking.