Sophia’s Truffled Benedict Mornay Recipe
House baked biscuits topped with truffled eggs, thinly sliced prosciutto ham, and finished with a dijon mornay. Served with our seasoned breakfast potatoes.
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Ingredients
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Truffled Benedict Mornay
Method
Preparation
- 1
Make the Biscuits
Preheat your oven to 425°F (220°C). In a large bowl, mix together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 15-20 minutes until golden.
- 2
Prepare the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
- 3
Make the Mornay Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking continuously until the sauce thickens. Stir in the grated Gruyère cheese and Dijon mustard until melted and smooth. Season with black pepper.
- 4
Assemble the Benedict
To serve, place a biscuit on a plate, top with a slice of prosciutto, a poached egg, a drizzle of truffle oil, and a generous amount of Mornay sauce. Garnish with chopped chives.
- 5
Prepare the Potatoes
Cook the seasoned breakfast potatoes according to your preference, either by roasting or frying, and serve alongside the Benedict.
