Eggs Benedict with Champagne Truffle Hollandaise and Sweet Tomato Jam

By Deniece Vella
2013 International Culinary Center Graduate
Professional Culinary Arts

At L’Ecole, brunch is never taken lightly. When I attended the International Culinary Center (then The French Culinary Institute), I visited the restaurant quite often on the weekends to enjoy their famous brunch. As a typical eggs benedict guru, I always made sure to order the classic version that impressed me every time. As a student, I learned how to make the perfect poached egg and the perfect hollandaise sauce. These skills have stuck with me since leaving culinary school, but it’s been incredible to see how much more I’ve learned about this classic dish.

As a lover of prosciutto and truffle, I craved incorporating those flavors into the dish. In this version, I use premium truffle butter, truffle salt, prosciutto di Parma, and sweet tomato jam to amp up eggs benedict like you’ve never seen. Enjoy!


Eggs Benedict with Champagne Truffle Hollandaise and Sweet Tomato Jam

Ciabatta Toast:
1 loaf Ciabatta bread, sliced
Olive oil, for drizzling
Pinch truffle salt
Freshly ground black pepper

Tomato Jam:
1 tablespoon olive oil
1 shallot, diced
1 garlic clove, minced
5 plum tomatoes, peeled, seeded and chopped
¼ teaspoon herbs de provence
¼ teaspoon red pepper flakes
2 tablespoons sugar
½ tablespoon balsamic vinegar
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper

Poached Eggs:
8 eggs
2 teaspoons truffle butter

Champagne Truffle Hollandaise:
5 egg yolks
¼ cup champagne, reduced to 2 tablespoons
1 stick unsalted butter, melted
Pinch truffle salt

4 slices prosciutto di Parma
Sunflower sprouts

1. For the Ciabatta toast, preheat the oven to 425F. Lay the bread slices on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with truffle salt and freshly ground black pepper. Bake for 10 minutes. Set aside.
2. For the tomato jam, heat the olive oil in a sauté pan. Add the shallots, garlic, herbs de Provence, kosher salt and freshly ground black pepper. Gently sweat the shallots over low heat until softened, about 5 minutes.
3. Next, add the tomatoes, red pepper flakes, sugar, balsamic vinegar, and red wine vinegar. Season again with kosher salt and freshly ground black pepper. Allow the tomatoes to cook down over medium-low heat for about 15-20 minutes stirring occasionally. The jam is done when there is very little liquid remaining in the pan and the jam has thickened. Set aside.
4. To make the hollandaise sauce, combine the egg yolks, reduced champagne, and truffle salt together. Whip this mixture for 5 minutes. The mixture should become very pale and fluffy. Gently heat over a double boiler while continuing to whip vigorously. When you can see the whisk’s tracks in the bottom of the bowl, the egg yolks have thickened enough and are ready for butter. Off the heat, very slowly whisk in the butter. Season with additional salt if necessary. Set aside.
5. To poach the eggs, bring a pot of water to a boil. Meanwhile, line a small ramekin with plastic wrap. In the bottom of the lined ramekin, drop ¼ teaspoon of truffle butter. Crack an egg into the ramekin as well. Using butchers twine, wrap the plastic wrap into a pouch at the top so you have a small egg pouch. Make sure to remove as much air from the pouch as possible. Repeat with the remaining eggs and truffle butter.
6. Drop the pouches into boiling water and cook for three minutes. Remove the eggs from the water and allow them to cool for two minutes before removing the plastic wrap. Set aside.
7. To serve, spread tomato jam onto two slices of Ciabatta toast. Lay them crosswise on top of each other in the dish. Top the bread with 1 slice of prosciutto and 2 poached eggs. Drizzle with hollandaise sauce. Garnish with sunflower sprouts.

For more recipes by Deniece, visit: http://www.lovefoodandthought.com/