Inspired by Chef Bradley Ogden’s celebrated breakfast at San Francisco’s former Campton Place, this sunny twist on the classic Eggs Benedict is pure California elegance on a plate. Buttery orange-scented scones replace the traditional English muffins, creating a delicate, fragrant base for Canadian bacon, perfectly poached eggs, and a bright, citrusy hollandaise. It’s a dish that feels both luxurious and comforting—the perfect centerpiece for a leisurely Sunday brunch with friends or family.
INGREDIENTS:
8 slices Canadian bacon
4 Orange Scones (recipe follows)
8 eggs
2 cups Orange Hollandaise (recipe follows)
1 tablespoon fresh mint leaves
METHOD:
Prepare the components:
Sauté the Canadian bacon in a nonstick skillet over medium heat until lightly crisped. Drain on paper towels.
Slice the orange scones in half horizontally and toast lightly; keep warm.
Fill two large skillets or wide saucepans with 2–3 inches of water and bring to a gentle simmer. Crack one egg at a time into a small cup, then carefully slide it into the simmering water. Poach the eggs for 2–3 minutes, until the whites are just set but the yolks remain soft. Use a slotted spoon to transfer to a plate lined with paper towels.
Assemble:
Arrange two scone halves on each warmed plate.
Top each half with a slice of Canadian bacon, a poached egg, and a generous spoonful of warm Orange Hollandaise.
Garnish with fresh mint leaves and serve immediately.
YIELD: Makes 4 servings
ORANGE SCONES
Fragrant and tender, these scones are subtly sweet and infused with orange zest—perfect as a base for this Benedict or served on their own with butter and marmalade.
INGREDIENTS:
2 cups unbleached all-purpose
2 teaspoons baking powder flour
1/2 teaspoon salt
4 tablespoons unsalted butter, chilled
2 eggs
1/3 cup heavy or whipping cream
2 tablespoons grated orange zest
METHOD:
Preheat the oven to 425°F. Line a baking sheet with parchment.
In a large bowl, whisk together flour, baking powder, and salt. Cut in butter until the mixture resembles coarse meal.
In a small bowl, beat eggs with cream and orange zest. Add to the dry ingredients and stir just until combined. Turn the dough out onto a floured surface and knead lightly until smooth. Pat into a round about ¾ inch thick.
Cut into rounds with a 3-inch cutter and place on the baking sheet. Bake for 15–20 minutes, until golden. Cool on a rack.
(Scones can be made a day ahead; wrap well; rewarm before using.)
ORANGE HOLLANDAISE SAUCE
This bright, velvety hollandaise balances the richness of butter and egg yolks with the lively sweetness of fresh orange juice.
INGREDIENTS:
2 cups fresh orange juice
1 cup unsalted butter
6 egg yolks
1/2 teaspoon salt
METHOD:
In a saucepan, simmer the orange juice over medium heat until reduced to a thick syrup, about 10–12 minutes. Set aside.
Melt butter in a separate saucepan until bubbling.
In a blender or food processor, process the egg yolks and salt for a few seconds. With the motor running, pour in the reduced orange juice, then slowly drizzle in the hot butter in a thin stream until thick and glossy.
Use immediately, or keep warm in a heatproof bowl set over barely simmering water for up to 30 minutes.
YIELD: Makes about 2 cups
