Prep 40 mins
Cook 20 mins
The traditional "Sunday brunch" fare - eggs Benedict - gets a sweeter side to it's savoury face. This is still breakfast food at heart, but for those of us who want a bit of sugar in the morning!
- 2 egg yolks
- 1⁄3 cup sugar
- 1 pinch salt
- 1⁄4 cup orange juice
- 1 teaspoon fresh lemon juice
- 1 tablespoon Grand Marnier
- 2 teaspoons vinegar
- 3 whole eggs, divided use
- 1⁄2 tablespoon butter
- 2 egg whites
- 1 tablespoon milk
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 2 English muffins, sliced in half
- 2 slices Canadian bacon, cooked (or ham)
- 2 cups mixed berries, for serving
- In a metal bowl, whisk the egg yolks, sugar and salt until light. Whisk in the orange juice and lemon juice.
- Set the bowl over a pot of lightly simmering water, whisking until the mixture thickens and forms "ribbony" trails from the whisk. Don't beat hard, simply a gentle back-and-forth motion over the pan will suffice to prevent overcooking.
- Remove from heat and whisk in the Grand Marnier. Set aside.
- To the simmering water, add vinegar.
- Crack two whole eggs into a small dish and gently add them to the simmering water. Poach for 3-4 minutes, then gently remove to a plate and keep warm.
- Heat a large non-stick pan and melt the butter, swirling pan to distribute.
- In a shallow bowl, whisk the egg whites and one whole egg with the milk, cinnamon, nutmeg and salt.
- Add English muffin halves and coat with the egg mixture.
- Add the soaked English muffin slices to the hot pan and cook as you would French toast.
- Place two cooked English muffin halves on each plate and top with a slice of Canadian bacon, then slide a poached egg onto the centre of the bacon slice.
- Spoon berries around the Benedict.
- Whisk the sauce mixture just to re-distribute it, then spoon half over each plate of Benedict and berries. Serve immediately.