D.o.m Benedictine Recipe

Split and toast

Split the brioche or English muffins in half. Heat a skillet over medium heat and add 2 tbs unsalted butter. Toast the cut sides in the skillet until golden brown and slightly crisp, about 2–3 minutes per side. Keep warm on a baking tray in a low oven (around 100°C / 210°F).

Prepare poaching water

In a wide shallow saucepan, bring 4 cups of water to a gentle simmer (not a rolling boil). Add 2 tbs white vinegar and 1 tsp fine salt. Reduce heat so the surface has gentle ripples.

Vortex and poach

Crack each egg into a small ramekin or cup. Create a gentle vortex in the water with a spoon and slip one egg at a time into the center. Poach eggs for 3–3½ minutes for runny yolks or 4 minutes for slightly firmer yolks. Poach in batches if necessary so eggs don't crowd. Use a slotted spoon to lift eggs and drain on paper towel briefly.

Sear bacon

Heat a skillet over medium-high heat and add 1 tbs butter or neutral oil. Add 8 slices of Canadian bacon and sear until lightly browned and warmed through, about 1–1½ minutes per side. Transfer to a plate and keep warm.

Set up a double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a bare simmer. Use a heatproof bowl (stainless steel) that sits on top of the saucepan without touching the water. Reduce heat to low so the bowl is warm but not steaming vigorously.

Whisk yolks

Put 4 large egg yolks and 1 tsp cold water into the bowl. Whisk vigorously until the yolks are pale and slightly thickened, about 1–2 minutes.

Cook and thicken

Place the bowl over the simmering water and continue whisking constantly. Cook the yolks until they thicken to a ribbon consistency and reach about 60–65°C (140–149°F) — they should feel warm and creamy but not scramble. This takes about 3–5 minutes depending on heat.

Emulsify butter

Very slowly, a tablespoon at a time at first, drizzle in the 8 tbs melted or clarified butter while whisking constantly to create an emulsion. As the sauce comes together and thickens, you can add the butter a little faster. If the sauce becomes too stiff, whisk in a teaspoon or two of warm water to loosen.

Finish with D.O.M and seasoning

Off heat, whisk in 1 tbs D.O.M Benedictine liqueur and 1 tbs fresh lemon juice. Season with 1 tsp fine sea salt and 1 tsp white pepper or a pinch of cayenne. Taste and adjust lemon, liqueur, or salt as desired. Keep warm over the double boiler with the heat off or in a thermos; do not reheat directly or it may split.

Place toasted brioche or English muffin halves on plates (2 halves per person). Top each half with one slice of seared Canadian bacon.

Gently place one poached egg on each bacon-topped muffin half.

Spoon a generous 2–3 tbs of the D.O.M Hollandaise over each poached egg, allowing it to cascade down the sides.

Sprinkle chopped fresh chives and a light dusting of smoked paprika over each serving for color and aroma. Serve immediately.