Fried Oyster Benedict
Crispy, briny fried oysters take the place of Canadian bacon in this luxurious brunch classic. Served on a toasted English muffin with a perfectly poached egg and rich, creamy Hollandaise sauce, it's an unforgettable New England-inspired treat.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Make the Hollandaise Sauce
- b.In a blender, combine 3 egg yolks, lemon juice, Dijon mustard, 1/4 tsp salt, and cayenne pepper. Blend for 10 seconds until frothy.
- c.Melt 1/2 cup of unsalted butter in a small saucepan or microwave until it is hot and bubbling (about 220°F / 105°C).
- d.Turn the blender on its lowest speed. Very slowly, stream the hot butter into the egg yolk mixture. The sauce will emulsify and thicken.
- e.Once all butter is incorporated, taste and adjust seasoning if needed. To keep warm, place the blender pitcher in a bowl of warm (not hot) water until ready to serve.
- 2
Step 2
- a.Prepare the Oysters and Poaching Water
- b.In a shallow dish, whisk together the flour, cornmeal, 1 tsp salt, black pepper, and 1/2 tsp paprika.
- c.Pour the buttermilk into a second shallow dish.
- d.Pat the shucked oysters dry with a paper towel. Dip each oyster into the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture. Place coated oysters on a wire rack.
- e.Fill a large pot with 3-4 inches of water, add the white vinegar, and bring to a gentle simmer over medium heat. Do not let it boil.
- 3
Step 3
- a.Poach the Eggs
- b.Crack each of the 8 eggs into individual small bowls or ramekins.
- c.Create a gentle whirlpool in the simmering water. Carefully slide the eggs into the water, working in batches of 2-4 to avoid overcrowding.
- d.Cook for 3-4 minutes for a runny yolk. The whites should be set and the yolk still soft.
- e.Using a slotted spoon, remove the eggs and place them in a bowl of warm water to hold until assembly. This keeps them warm without overcooking.
- 4
Step 4
- a.Fry the Oysters and Toast Muffins
- b.In a large, heavy-bottomed skillet, heat about 1.5 inches of vegetable oil to 350°F (175°C).
- c.While the oil heats, toast the English muffin halves until golden brown. Lightly butter them.
- d.Carefully place the coated oysters into the hot oil in a single layer. Fry in batches for 2-3 minutes, turning once, until golden brown and crispy.
- e.Remove fried oysters with a slotted spoon and drain on a clean wire rack. Sprinkle immediately with a pinch of salt.
- 5
Step 5
- a.Assemble and Serve
- b.Place two toasted muffin halves on each of the four plates.
- c.Arrange 3-4 crispy fried oysters on each muffin half.
- d.Gently lift a poached egg from the warm water, pat the bottom dry with a paper towel, and place it on top of the oysters.
- e.Generously spoon the warm Hollandaise sauce over each egg.
- f.Garnish with finely chopped chives and a final sprinkle of paprika. Serve immediately for the best texture and temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best poached eggs, use the freshest eggs you can find. The whites will hold together better.
- 2To keep your Hollandaise from breaking, ensure the butter is hot and added very slowly while the blender is running.
- 3Patting the oysters dry before breading is crucial for a crispy coating that adheres well.
- 4Fry the oysters in batches to maintain the oil temperature. Overcrowding the pan will result in greasy, soggy oysters.
- 5You can poach the eggs just before frying the oysters and hold them in a bowl of warm water for up to 10 minutes.
- 6Don't skip draining the fried oysters on a wire rack. This allows air to circulate and keeps the bottom from getting soggy.
Adapt it for your goals.
Protein Swap
Replace the fried oysters with fried clams, seared scallops, or classic Canadian bacon.
Add GreensAdd Greens
Make it a 'Florentine' style by adding a layer of sautéed spinach between the English muffin and the oysters.
Bread ChoiceBread Choice
Use toasted brioche, sourdough, or a crispy potato cake instead of an English muffin for a different texture.
Spicy KickSpicy Kick
Add a dash of your favorite hot sauce to the Hollandaise or a pinch of chili powder to the oyster breading for extra heat.
Why this is on our healthy list.
Zinc Powerhouse
Oysters are one of the world's best sources of zinc, a mineral crucial for immune system function, wound healing, and cell growth.
High-Quality Protein
Both eggs and oysters provide complete proteins, containing all the essential amino acids your body needs for muscle repair, energy, and overall health.
Rich in Vitamin B12
This dish is packed with Vitamin B12, primarily from the oysters, which is essential for nerve function and the formation of DNA and red blood cells.
Frequently asked questions
A single serving of Fried Oyster Benedict (two pieces) is quite indulgent and estimated to contain between 850 and 950 calories, primarily from the fried oysters, butter in the Hollandaise, and English muffins.