Eggs Benedict Recipe

In a jar or bowl combine rolled oats, oat milk, chia seeds, maple syrup, vanilla extract and a pinch of salt. Stir until combined. Cover and refrigerate overnight (at least 6–8 hours). Serve cold straight from fridge when assembling.

Preheat oven to 425°F (220°C) or heat a skillet over medium-high if pan-frying. Toss cubed potatoes with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast for 20–25 minutes, turning once, until golden brown and tender. If pan-frying, sauté in a large skillet for 10–12 minutes, stirring occasionally until crisp and cooked through. Keep warm.

If using ham: warm ham slices briefly in a skillet with 1/2 tbs butter until just heated and lightly browned; set aside. If using bacon: cook 2–3 strips until crisp in skillet, then drain on paper towel and chop. If using sautéed seeds (vegan option): heat 1/2 tbs butter or oil in a skillet, add a 3 tbs mix of pumpkin/sunflower seeds and a pinch of cinnamon, sauté 2–3 minutes until fragrant and slightly toasted; set aside. For the spinach: in the same skillet add remaining 1/2 tbs butter, add baby spinach and sauté 1–2 minutes until wilted. Remove and keep warm/toasted.

Bring a wide shallow pan of water to a gentle simmer and add 1 tsp vinegar (optional helps coagulation). Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and slip one egg at a time into the center. Poach 3–4 minutes for a soft runny yolk, or 4–5 minutes for slightly firmer yolk. Use a slotted spoon to remove, gently blot on paper towel and keep warm in a warm bowl with a little hot water (or briefly rest on paper towel if serving cold).

Whisk the 2 egg yolks and lemon juice in a small heatproof bowl until slightly thickened. Place the bowl over a pot of barely simmering water (double boiler), ensuring the bowl does not touch the water. Whisk constantly and slowly drizzle in the warm melted butter a tablespoon at a time until the sauce emulsifies and thickens (about 3–5 minutes). Remove from heat, season with a pinch of salt and cayenne (or hot sauce). Keep warm (cover with plastic wrap) until plating. If the sauce becomes too thick, whisk in a few drops of warm water to loosen.

Split the croissant open and toast cut sides until golden in a toaster oven or skillet with a touch of butter. In a dry skillet over medium heat toast the coconut flakes and sliced almonds for 1–2 minutes until lightly golden and fragrant—watch carefully so they do not burn. Sprinkle croissant with a light dusting of cinnamon sugar.

Build the Open-Faced Dish

On the toasted croissant base, spoon a layer (about 1/2 cup) of the chilled overnight oats toward the back or side of the croissant (this menu describes oats as part of the plate). Arrange warmed/selected protein (ham, bacon, or sautéed seeds) over the croissant. Add a small mound of toasted wilted spinach beside or atop the protein. Gently place the two poached eggs on top of the protein/spinach.

Finish & Garnish

Spoon 2–3 tbs hollandaise over the poached eggs. Scatter fresh mixed berries around or on top, sprinkle toasted almonds and toasted coconut flakes over the plate, and finish with a light dusting of cinnamon sugar. Add chopped parsley or chives and an optional small drizzle (1 tsp) of maple syrup over the oats or berries. Serve with the hot cubed hashbrowns on the side.

Note: The dish is described as served cold for oats; keep the overnight oats chilled. Hollandaise and eggs are best served warm—if you need to keep components separate for a cold plate, serve oats chilled and place warm components to the side or partially cooled as preferred.