The Royal Benedict

Maple Hollandaise Sauce

1. Melt the butter over low heat and keep warm.
2. In a bowl, whisk the egg yolks with the maple syrup and lemon juice.
3. Place the bowl over a saucepan of simmering water (double boiler) and constantly whisk until slightly thickened.
4. Remove from heat and slowly incorporate the melted butter while whisking until smooth. Set aside.

Sautéed Oyster Mushrooms

1. Melt the butter in a frying pan over medium heat, then add the garlic and oyster mushrooms.
2. Cook until golden and crispy. Season with salt and pepper, then set aside.

Poached Eggs

1. Bring the water and vinegar to a gentle simmer in a saucepan.
2. Crack an egg into a small cup and carefully slide it into the water.
3. Cook for about 3 minutes (white set, yolk runny).
4. Remove with a slotted spoon, drain on kitchen paper, and repeat with the remaining eggs.

Assembly

1. Place a slice of toasted bread on each plate.
2. Add two poached eggs on top.
3. Drizzle with maple hollandaise sauce.
4. Arrange the sautéed oyster mushrooms over the sauce.
5. Sprinkle with chopped chives and a pinch of Espelette pepper.

Recipe courtesy of Pierre-Alexandre Joly, winner of MasterChef Québec.

• Print
• email
• facebook
• twitter
• pinterest