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Crepes Benedict With Slow-Poached Eggs


The components for this recipe can all be made ahead for simple last-minute assembly. Slow poached eggs are a great way to serve several people without last-minute cooking—plus, they offer the perfect egg—tender cooked whites with creamy, runny yolks.

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Crepes Benedict With Slow-Poached Eggs 1 Picture


  • 1 cup (250 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 3 eggs
  • 1 1/4 cups (300 mL) milk
  • 1/4 cup (50 mL) butter, divided
  • 2 tbsp (25 mL) chopped fresh herbs (chives, thyme, parsley)
  • 12 eggs
  • 12 pieces trimmed peameal bacon or smoked ham
  • 3 egg yolks
  • 1 tbsp (15 mL) cold water
  • 1/2 cup (125 mL) warm melted butter
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/4 tsp (1 mL) salt
  • Pinch cayenne pepper


Servings 6


Step 1

1 In blender or food processor, combine flour, salt, eggs, milk, 2 tbsp (25 mL) of the butter and herbs; process until smooth. Transfer to a pitcher or large measuring cup and cover. Let sit for 1 hour or refrigerated for up to 2 days.

2 Heat an 8-inch (20-cm) nonstick or well-seasoned crepe pan over medium heat. Brush with some of the remaining butter. Stir batter. Pour a scant ¼ cup (50 mL) of the batter into the pan, while tilting it so that the batter covers the bottom of the pan in a thin layer; cook for 1 minute, or until bottom is golden. Flip and cook for 30 seconds. Transfer crepe to a plate and repeat with remaining butter and batter to make 12 crepes. (The crepes can be made ahead and stored, covered between layers of waxed paper in the refrigerator for up to 3 days and frozen for up to 1 month.)

3 For slow-poached eggs, fill a large saucepan fitted with a metal steamer and thermometer with water. Bring water to simmer over low heat until it reaches 140° to 145°F (60° to 62°C). (The water will be the temperature of a hot bath.) Use a ladle to gently add eggs to the water, 1 at a time. Watching often to maintain temperature, cook egg for 45 minutes. Remove from heat. Use eggs as needed. They can be cooled and kept refrigerated for up to 4 days. Warm in hot water before using.

4 In large skillet, cook peameal bacon over medium heat until cooked through, about 3 minutes per side.

5 To make sauce, whisk egg yolks with water in a metal bowl fitted over a saucepan of simmering water over medium-low heat. Slowly pour in melted butter while whisking, being careful that it doesn’t get too hot and scramble the eggs. Whisk in lemon juice, salt and cayenne pepper until smooth and thick. Remove from heat and keep warm by keeping the sauce in a warm water bath and whisking occasionally.

6 Divide a slice of bacon over each crepe. Crack eggs into a custard cup. Use a spoon to transfer eggs, discarding any loose liquid, on top of each slice of bacon. Fold in sides of crepe and gently roll to enclose filling (like a burrito). Transfer 2 crepes to each plate and top with warm sauce. Serve immediately.

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