By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Truffle eggs benedict is the Sunday brunch upgrade that turns a familiar classic into a proper occasion. The hollandaise gets truffle butter mixed in. The poached egg is topped with fresh truffle shavings. The result is the brunch everyone photographs.
Key Takeaways
- Make truffle hollandaise by adding truffle butter at the end
- Poach eggs in vinegar water with whirlpool method
- Smoked salmon between muffin and egg adds depth
- Fresh truffle shaved on top at serving
- 6g of fresh truffle per portion
The Ingredients
Serves 2
For hollandaise:
- 3 large egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp water
- 150g unsalted butter, melted
- 25g truffle butter, softened
- A pinch of cayenne
- Sea salt
For assembly:
- 2 English muffins, split
- 100g cold-smoked salmon
- 4 large very fresh eggs
- 1 tbsp white wine vinegar (poaching water)
- 12g fresh Périgord Black Truffle for shaving
- Finely sliced chives
The Method
Step 1: Prepare
Bring two pans of water on the hob: one wide for poaching (with vinegar added), one small for the bain-marie.
Step 2: Toast and Lay
Split muffins by tearing with a fork. Toast deep golden. Lay 25g salmon on each muffin half. Place on warm plates.
Step 3: Make Truffle Hollandaise
Whisk yolks, vinegar, and water in a bowl over the bain-marie for 2 minutes until thick and pale. Drizzle in melted butter while whisking. Stir in the softened truffle butter, cayenne, and salt. Keep warm but not hot.
Step 4: Poach the Eggs
Stir simmering vinegar water into a whirlpool. Slide one egg in. Repeat with another in the opposite side. Poach 3 minutes. Lift onto kitchen paper. Repeat with the other 2 eggs.
Step 5: Assemble
Place a poached egg on each salmon-topped muffin half. Spoon truffle hollandaise generously over each. Shave 6g of fresh truffle directly over each stack at the table. Scatter chives. Serve immediately.
Tips
Truffle butter at the end of hollandaise. Don't put it in early, the heat dissipates the aroma.
Hollandaise temperature critical. Above 60C the butter splits. Keep warm but not hot.
Shave truffle at the table. Aroma is volatile.
Fresh eggs for poaching. Loose whites scatter into ribbons.
Variations and Pairings
With caviar topping: Add a small spoon of Royal Oscietra on top alongside the truffle.
With white truffle: Use Alba White Truffle for shaving on top.
Royale version: Replace smoked salmon with poached lobster.
Wine pairing: Champagne or chilled Sancerre.
For more brunch ideas, see our caviar eggs benedict and truffle scrambled eggs recipes.
Frequently Asked Questions
Can I use truffle oil in hollandaise?
The result is artificial. Use real truffle butter at the end of the sauce.
Why does hollandaise split?
Heat too high. Whisk in 1 tbsp cold water vigorously to bring it back.
Can I poach in advance?
Yes. Poach to slightly under-done, drop into iced water. Reheat in hot water for 60 seconds before serving.
How much truffle?
12g per 2 portions (6g per portion shaved on top).
Further Reading
A plate of truffle eggs benedict on Sunday morning is one of those brunches that makes the whole weekend feel celebratory. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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