Recipe for Eggs Bene-Duckt – A Unique Take on Eggs Benedict
Every long weekend I make Eggs Benedict, but this year, I was gifted duck eggs and inspiration hit like an egg to the face. Why not use those duck eggs to make eggs benedict, or, Eggs Bene-Duckt if you will. This recipe is a very unique take on a traditional eggs benedict as duck eggs are larger, possessing a deeper colored yolk and a more rich and creamy flavor than their chicken counterparts. Instead of peameal, Canadian bacon, or salmon the use of a rich, smoked duck breast as the meaty middle creates drama and provides that necessary smoky element. All in all, this is an upgraded brunch dish that will have you busting out the monocle and snootily saying “quite and indeed” while enjoying this sublimely creamy, rich and smoky brunch dish.
Recipe for Eggs Bene-Duckt – A Unique Take on Eggs Benedict
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- 4 eggs
- 2 smoked duck breasts
- 2 english muffins
- 2 tbsp. (28 g) butter
- Salt and freshly ground black pepper to taste
Hollandaise:
- ¼ cup (60 ml) cider vinegar
- 1 shallot, roughly diced
- 1 bay leaf
- 10 black peppercorns
- 3 egg yolks
- ¾ cup + 2 tbsp. (200 g) salted butter
- 1 squeeze lemon juice
- Hollandaise can be made first and kept warm. Melt the butter gently, you can choose to melt the butter or you can clarify it by continuing to heat gently until the milk solids sink to the bottom of the pan. Set aside and keep warm.
- First, infuse the cider vinegar with the shallot, bay leaf and peppercorns. Reduce, by half, over medium-low heat. Bring a saucepan of water to simmer and using a double boiler or a heat-safe bowl that fits over the pan, ensure that the water does not touch the bottom of the bowl, only steam. Add the egg yolks. Whisking constantly, add the vinegar a little at a time. Keep whisking until the egg yolks are thick and ribbony – you can lift the whisk and draw a figure-eight with the mixture.
- Remove the bowl with the egg mixture and set it on a tea towel. While whisking constantly, slowly pour the butter into the egg mixture. Whisk until the sauce thickens and most/all of the butter has been incorporated. If the sauce is too thick, a splash of hot water will thin it out. Season to taste with salt, pepper, and a splash of lemon juice. Either place the finished sauce into a thermos of some sort or cover with cling film, pushing the film down to touch the sauce so that it doesn’t form a skin.
- Now that the hard part is out of the way, it’s time to make your eggs and duck. Preheat the grill to medium-high, about 350 to 375°F (177°C to 191°C). Sear the duck, skin side down, for about 10 minutes, until it crisps. Let it rest for 2 to 3 minutes before slicing for serving.
- While the duck is searing, toast the English muffins over direct heat on the barbecue and poach the eggs using your favorite method.
- Top the toasted English muffins with the sliced duck and a poached egg. Smother with your homemade hollandaise and garnish with fresh herbs and pepper.
This recipe for Eggs Bene-Duckt is a super unique spin on the brunch classic Eggs Benedict. What is your favorite brunch food to make on your barbecue? Share your best brunch barbecue recipes, ideas, and photos on our social pages like Instagram and Facebook, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Infuse some vinegar with peppercorn, shallot and bay leaf
Whisk the egg whites and vinegar until ribbony, then take it off the heat and whisk in the butter in a constant stream
Score the duck skin in a crosshatch
Grill the duck and the english muffins
Remove the duck to rest
Slice the smoked duck once rested
Serve with sliced duck on top of the english muffins
Top the duck with poached duck eggs
Smother everything in that rich hollandaise and have a little extra on the side
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Infuse some vinegar with peppercorn, shallot and bay leaf
Whisk the egg whites and vinegar until ribbony, then take it off the heat and whisk in the butter in a constant stream
Score the duck skin in a crosshatch
Grill the duck and the english muffins
Remove the duck to rest
Slice the smoked duck once rested
Serve with sliced duck on top of the english muffins
Top the duck with poached duck eggs
Smother everything in that rich hollandaise and have a little extra on the side