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Recipe for Tea Eggs Benedict

Striking fear in the hearts of many this is a dish that is often left for restaurants to prepare. There is no need to fear this dish has been unfairly accused. This simple recipe with its easy tips will make what seems to be a daunting dish quite manageable.

Recipe for Tea Eggs Benedict (photo by Janet Sanchez, all rights reserved)
Recipe for Tea Eggs Benedict (photo by Janet Sanchez, all rights reserved)

4 cups water
1 tbsp Dragonwell green tea (choose a mild green tea with a light colored liquid)
2 tbsp fresh lemon juice
8 eggs
4 eggs yolks
¼ cup fresh squeezed lemon juice
1/3 cup melted butter
2-4 tsp green tea
4 English muffins split and toasted (8 crumpets toasted)
12 sliced of bacon cut in half and cooked through

Heat the water to 170° then steep the tea for about 4 minutes, remove tea leaves. Once tea is ready reserve 2 tablespoons in a separate dish and bring the rest to a simmer. In a bowl that fits on top of the pot used for the tea, place the egg yolks and ¼ cup lemon juice. Blend vigorously with a whisk or an electric mixer until the mixture is emulsified and light in color. Bring the tea water back to a simmer and place the bowl with the egg emulsion on top. Make sure no part of the bowl is actually touching the tea water.

Whisk over the heat for about 1-2 minutes then slowly drizzle in the melted butter. Think of adding the butter the same way you would add oil to vinaigrette, simply pour and whisk at the same time. Keep whisking until the mixture is a consistency similar to pudding, remove from heat.

Bring the tea water to a boil; add in the 2 tablespoons of lemon juice. Poach the eggs in the tea water for 1-2 minutes or until the whites are cooked and the yolks are runny or desired doneness. [Tip for poaching: crack the egg into a measuring cup; bring the cup tilted on one side into the water and roll the egg white over itself as you finish pouring it in.] At first it will look very disjointed and messy, but give it a minute and you will see it come together.

Once all the eggs are poached, the muffins are toasted, bacon is crispy, and the hollandaise sauce is ready, you can assemble. Place both halves on the English muffin on a plate. On each half place 3 half slices of bacon and then a poached egg.

By now the hollandaise sauce will be a bit thick, so to thin it you will use the reserved tea. whisk in enough to get the desired consistency. Using a spoon pour the sauce over the top of each egg. Garnish with chopped herbs.

Recipe serves 4 people.

See more of Janet Sanchez’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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