Poppy Benedict Recipe
poached egg, turkey, bacon, avocado, hollandaise, brioche
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Ingredients
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Assembly / Main
Hollandaise
Poaching liquid & finishing
Method
Hollandaise
Clarify butter
Gently melt the 6 tbs unsalted butter in a small saucepan over low heat until fully melted. If any foam forms, skim it off. Keep warm but not hot (about 140–150°F / 60–65°C).
Set up double boiler
Bring a small pot of water to a gentle simmer. Place a heatproof bowl over the pot so the bowl does not touch the water. Reduce heat so water is barely simmering.
Whisk yolks
In the heatproof bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard until slightly thickened and pale.
Tempering & emulsifying
Place the bowl over the simmering water and continue whisking constantly. Very slowly drizzle in the warm clarified butter in a thin stream, whisking continuously so the butter emulsifies with the yolks. If the sauce thickens too quickly or looks grainy, add 1 teaspoon hot water and whisk to smooth.
Finish hollandaise
When all butter is incorporated and sauce is glossy and thick enough to coat the back of a spoon, remove from heat. Season with 1 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Keep the hollandaise warm (cover loosely) until ready to serve, whisking briefly before plating if it separates.
Poaching eggs & preparing components
Prepare water for poaching
Fill a wide shallow saucepan with about 6 cups water. Add 1 tablespoon white vinegar and 1/2 teaspoon salt. Bring to a gentle simmer — small bubbles but not a rolling boil.
Toast brioche
While water heats, heat a large skillet over medium and add 2 tsp butter or oil. Lightly toast 4 brioche slices 1–2 minutes per side until golden. Remove and keep warm.
Poach eggs (one method)
Crack one egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slide the egg into the center. Poach 3–3.5 minutes for runny yolk or 4 minutes for slightly more set. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs. (Alternate: poach multiple eggs using separate ramekins and add them gently without swirling.)
Slice avocado
Halve and pit the ripe avocado. Scoop out flesh and slice into 8–10 thin slices. Lightly season with a pinch of salt if desired.
Assembly & finishing
Build each Poppy Benedict
Place one toasted brioche slice on each plate. On each slice, layer two slices of warmed turkey, two bacon strips (or fold as preferred), and 2–3 slices of avocado evenly.