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  • Eggs Benedict

Re-create FARM's legendary family-style brunch at home with Chef Aaron Meneghelli's signature Eggs Benedict Recipe!

Hollandaise Sauce Ingredients

  • 4 egg yolks
  • 1/4 C white wine
  • 2lbs unsalted butter
  • Salt
  • 1 medium sized stock pot
  • Small sauce pot to melt butter
  • Whisk
  • Medium sized glass or stainless steel mixing bowl
  • Ladle

Instruction

  1. Begin by bringing half a pot of water to a simmer in the medium size stock pot. This will be used as a double boiler in combination with your mixing bowl. Keep your pot of water at a very low simmer and be sure the level of the water is not above half of the pot as you do not want the mixing bowl to touch the water.

  2. Gently melt the butter in your sauce pot- the butter doesn't need to be scalding hot but warm and completely melted.

  3. Separate the egg yolks and place them in the mixing bowl and add the wine to the egg yolks.

  4. With your water at a simmer, begin to cook the egg yolks and wine, whisking continuously. It is important that you are able to keep the egg mixture from too hot to fast, as this will begin to scramble the egg and give you a lumpy sauce. Take your time and lift the bowl from the pot of water time to time to help control the heat. You will be whisking this and allowing the wine to reduce your yolk to cook until you have a thick and silky emulsified texture that allows you to slide your whisk through and see the mixture stand in place... this is called the ribbon stage!

  5. Once this stage is reached, you will begin to add a very slow stream of butter. Whisk continuously to ensure your emulsification holds. You can remove the bowl from the double boiler and whisk over the counter as the warm butter will allow you to keep your temperature. If you feel this is starting to look thick, add in a small splash of hot water to the emulsion.

  6. Now that your sauce is done, you can transfer it to a small pot and hold in a warm area over the oven until you are ready to sauce the eggs and serve.

Eggs Benedict Ingredients

  • 1 English muffin cut in half
  • 1 large egg
  • Sliced ham
  • Hollandaise sauce
  • Hungarian paprika
  • Finely sliced chives
  • Siberian caviar
  • Pot of boling water
  • Slotted Spoon

Instruction

Note: FARM sources from thier local market for their ingredients including Caggiano ham from Petaluma and English muffins from Model Bakery in Napa. Sliced ham can be substituted with thin sliced smoked salmon, avocado, prosciutto and many other options which makes this easy to customize.

  1. Begin with bringing a pot of water to boil to poach your eggs. Season the water lightly with salt and white vinegar to help the egg white form around the yolk. Poach them directly in the water or use a mesh sieve.

  2. While your egg is poaching, cut an English muffin in half and toast the bread. Also warm your ham or meat of choice concurrently.

  3. Place the muffin on the plate with the ham on top, place your poached egg on the ham and smother with your warm hollandaise sauce.

  4. Garnish with caviar, chives and paprika and enjoy!