Orange Eggs Benedict with Scones

Originally inspired by Bradley Ogden’s luscious breakfast at Campton Place in San Francisco, this brunch dish is perfect to serve weekend guests late on a Sunday morning.


8 slices Canadian bacon
4 Orange Scones (recipe follows)
8 eggs
2 cups Orange Hollandaise (recipe follows)
1 tablespoon fresh mint leaves


Sauté the Canadian bacon in a nonstick skillet until slightly crisp. Set it aside to drain on paper towels. Slice the scones in half, and toast them lightly. Set aside.

Fill two nonstick skillets with water and bring them to a gentle simmer. Carefully break an egg into a cup, and slide it into the simmering water. Repeat with the remaining eggs, one at a time. Cook over low heat 2 to 3 minutes, and then use a slotted spoon to transfer the poached eggs to a dish.

Place two scone halves on each plate. Top each with a slice of Canadian bacon, a poached egg, and some of the warm Orange Hollandaise sauce. Garnish with the mint, and serve immediately.

YIELD: Makes 4 servings

Orange Scones


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


Preheat the oven to 425°F.

Combine the flour, baking powder, and salt in a large mixing bowl. Using a pastry blender, work in the butter until it resembles coarse meal.

In a small bowl, beat the eggs with the cream and orange zest. Pour the egg mixture into the flour mixture and gently stir to combine. Turn the dough out onto a lightly floured surface and knead gently, just until dough is smooth. Pat into a round disk shape. Roll out the dough until it is 3/4 inch thick. Cut the scones using a 3-inch round cookie cutter and place them on a baking sheet and bake in the center of the oven until lightly golden and crusty, 15 to 20 minutes. Remove the scones from the oven and allow to cool.

Note: You can prepare these a day ahead. Keep them wrapped in plastic wrap.

Orange Hollandaise


2 cups fresh orange juice
1 cup unsalted butter
6 egg yolks
1/2 teaspoon salt


Place orange juice in a saucepan and bring to a boil. Reduce the heat and simmer until it is thick and syrupy, about 10 to 12 minutes. Set it aside.

In another saucepan, melt the butter until melted and bubbling.

Place the egg yolks in a food processor and process for a few seconds. With the motor running add the reduced orange juice and the salt. Slowly add the butter in a thin stream. Process a few more seconds, until thick. Serve immediately.

Makes 2 cups.

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