Eggs Benedict with Caviar for Two

By Beleaev Family | Beleaev Caviar & Gourmet

This two-person Eggs Benedict makes four muffin halves, each topped with one poached egg, crème fraîche hollandaise and 5g of Oscietra Royal Caviar. The four equal portions use a complete 20g tin and keep the caviar away from the hot pan.

Ingredients for four Benedict halves

• Yield: 4 muffin halves
• Serves: 2 as brunch
• Caviar: 5g on each finished half

Equipment and order of work

Use a wide poaching pan, a small saucepan for the water bath, a heatproof bowl, balloon whisk, slotted spoon, two small cups, toaster, digital scale and non-metal caviar spoon. Set a warm plate for the poached eggs and a separate cold area for the caviar.

Make the Benedict

1. Prepare four bases. Split and toast the muffins. Put one half on each serving position, cut side upwards.
2. Start the sauce. Whisk two yolks with 10ml lemon juice in the heatproof bowl. Set it over barely simmering water without letting the bowl touch the water.
3. Emulsify gradually. Whisk in the 90g melted butter a little at a time. Remove the bowl from the heat when the sauce coats the whisk, then fold in 30g crème fraîche and a restrained pinch of salt. Keep it warm, never boiling.
4. Poach in two rounds. Bring a wide pan of water to a gentle simmer and add the vinegar. Crack two eggs into separate cups, slide them in and cook until the whites hold around the yolks. Lift, drain and repeat with the remaining pair.
5. Build without delay. Put one drained egg on each muffin half and spoon over the sauce. Move the plates away from the hob.
6. Add the chilled finish. Divide the 20g Oscietra into four 5g portions and place one on each Benedict half. Serve two halves per person.

Hollandaise and poaching checks

Keep the sauce emulsified when folding in crème fraîche. Poach the eggs to the required doneness and check that the white is set; egg size, pan depth and heat affect the timing. Prepare the base and sauce before opening the chilled caviar.

When the method goes wrong

• The sauce looks greasy: take it off the heat and whisk a teaspoon of cool water in a clean bowl, then add the split sauce slowly.
• The sauce is too thick: loosen it with warm water one teaspoon at a time, before it reaches the plate.
• The poached white spreads: use a fresher egg, keep the water below a rolling boil and slide it from a cup close to the surface.
• The muffin becomes soggy: drain each egg on a clean cloth or kitchen paper briefly and sauce only at assembly.

Allergens and storage limits

The recipe contains fish, milk, egg and wheat, including gluten. Check muffin, butter, crème fraîche and caviar labels for exact ingredients and cross-contact statements. The sauce contains lightly cooked egg yolk and the poached eggs may retain soft centres, so choose an appropriate egg and doneness standard for the guests. Serve immediately after assembly. Do not cool and reheat the hollandaise under this method, and do not infer an opened-life for the caviar beyond its current label.

Royale and Florentine variations

For smoked-salmon Benedict, add 100g ready-to-eat sliced smoked salmon across the four muffin halves, 25g each, before the eggs. Keep the same four 5g caviar toppings. For a spinach version, use 100g cooked, well-drained spinach across the four halves instead of the salmon.

A spinach variation still contains fish when topped with caviar. Trout or salmon roe also remain fish; neither makes the dish vegetarian. A version without fish toppings is a different recipe and needs its own ingredient and allergen check.

Frequently asked questions

How many eggs should I buy?

Six eggs cover the base recipe: four whole eggs for poaching and two additional yolks for the sauce. Keep the two unused whites refrigerated and handle them according to appropriate egg-storage guidance.

Can I prepare hollandaise and reheat it?

This method is intended for immediate service. Make the sauce alongside the eggs, keep it gently warm and avoid boiling it. If preparing for a larger group, organise the bases and utensils first rather than leaving finished sauce and topped eggs standing.

For a simpler brunch, make soft scrambled eggs with caviar.

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