Recipes

Make: Sparkling Eggs Benedict for Your Next Prosecco Brunch

Wed 18 Sept 2024

Prep
5
Difficulty
Easy
Total Time
10

Eggs Benedict is a weekend staple, and what's not to love? Lightly toasted muffins, perfectly poached eggs, and a silky Hollandaise sauce—and when paired with Prosecco, you have a perfect boozy brunch. Start your weekend right with this delicious duo, and kick on till lunch.

For the Eggs Benedict:

4 large eggs
2 English muffins, split and toasted
4 slices of ham or bacon (your pick)
Fresh chives or parsley, chopped, for garnish

For the Hollandaise Sauce:

3 egg yolks
200g unsalted butter, melted
1 tablespoon lemon juice
Salt and white pepper to taste

Whip Up the Hollandaise:
Grab a heatproof bowl and place it over a pot of gently simmering water (don’t let the bowl touch the water). Whisk the egg yolks until they’re light and frothy. Slowly stream in the melted butter, whisking constantly until the sauce thickens. Stir in lemon juice, then season with salt and pepper. Keep the sauce warm.
Poach the Eggs:
Fill a large saucepan with water and bring to a gentle simmer. Add a splash of vinegar (it helps the eggs stay together). Crack each egg into a small cup and gently slide it into the simmering water. Cook for about 3-4 minutes, so the whites are set but the yolks are still soft. Use a slotted spoon to lift out the eggs and place them on a paper towel to drain.
Assemble Your Benedict:
Place the toasted English muffin halves on a plate. Top each muffin half with a slice of ham or bacon. Carefully place a poached egg on top, then spoon over the warm Hollandaise sauce. Finish with a sprinkle of fresh chives or parsley.
Pair with Prosecco:
Serve with a chilled glass of Prosecco. The crisp, zesty bubbles are the perfect counterpoint to the rich Hollandaise and savoury ham, making each bite and sip even more delightful.

Ready to impress your brunch crew? Open a bottle of Brown Brothers Limited Edition Prosecco and let the bubbles do the talking.