Puff Benedict

Did someone say “brunch?” This new spin on classic Eggs Benedict features Canadian bacon, poached eggs and Hollandaise sauce on a crispy bed of smashed Yukon Select Puffs.

12min. Prep Time
40min. Total Time
4 SERVINGS

Ingredients

Directions

  • Puffs
  • 1 Bag Alexia Organic Yukon Select Puffs (8 oz)
  • 8 Free-Range Eggs, large
  • Canadian Bacon, cooked (8 pieces)
  • Fresh Chives, chopped
  • 1-2 tsp White Vinegar
  • Cayenne Pepper
  • Hot Water
  • Easy Hollandaise
  • 2 large Egg Yolks
  • 1 tsp Lemon Juice
  • 1/8 tsp Cayenne Pepper
  • Ground Black Pepper
  • Kosher Salt
  • 1/4 C Unsalted Butter, melted
  • Garnish
  • Cayenne Chili
  • Chervil
  1. Preheat oven to 425 ̊ F.
  2. Place Organic Yukon Select Puffs on a baking sheet in a single layer. Bake for 10-12 minutes. Pull Puffs from oven and gather in groups of 4 puffs each. Place on a cutting board and smash each with a measuring cup or a glass into a circular shape. Using a spatula, carefully move the smashed puffs back on the baking sheet and bake for the remaining 10-12 minutes or until crispy.
  3. During the Puff baking process, cook Canadian bacon pieces and make hollandaise.
  4. To make the hollandaise, beat egg yolks, lemon juice, kosher salt & ground black pepper and cayenne together in a microwave-safe bowl until smooth. In another small bowl, melt butter. Slowly pour melted butter into the egg yolk mixture while whisking to bring all the ingredients together. Place the entire mixture back in the microwave for 10-20 seconds. Remove and whisk to thicken. Cover and set aside in warm area.
  5. Once the puffs are smashed and finish baking, set-up a medium stock pot with hot water and vinegar. Bring this to a low-rolling boil. Take a spoon and stir the mixture creating a funnel/ tornado in the hot water. The purpose for this is so that when you drop in each egg, the spinning water will take the rest of the egg white and keep it merged with the yolk during the poaching process. Now, on a large based spoon place each individual egg and poach them one at a time in the spinning hot water/vinegar tornado. It takes about 2-3 minutes for the perfect poach. Recommendation: Make sure to have a large plate or tray nearby with a napkin to remove and let poached eggs rest until service.
  6. Once all eggs are poached, remove Puffs from oven and begin assembly. For each, begin with a smashed puff base, add cooked Canadian bacon and carefully place poached egg. To finish, drizzle with hollandaise, a little cayenne pepper and chopped chives and chervil.

Cook's Tips

If you’re worried about trying to poach the eggs, pan frying with oil, kosher salt and ground black pepper will do the trick as well!