A vibrant plate featuring two golden biscuits topped with lightly poached eggs and oysters, bathed in a creamy champagne sauce. The eggs ooze a soft, magic yellow providing a wonderful contrast to the pale sauce. A lively spring salad decorated with thin radish slices and cucumber ribbons sits to the side, while a drizzle of vinaigrette glimmers on the plate.

Oyster Eggs Benedict with Champagne Cream and Spring Salad

Name: Oyster Eggs Benedict with Champagne Cream and Spring Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: Fresh Oysters, 4 shucked; Large Eggs, 4 for poaching; Large Flaky Biscuits, 2 split in half horizontally; Champagne, 1 cup; Heavy Cream, 1 cup; White Vinegar, 1 teaspoon for poaching; Young Mixed Greens, 1 cup; Radishes, 2 thinly sliced; Cucumber, 1/2 cut into thin ribbons; Extra Virgin Olive Oil, 2 tablespoons for vinaigrette; Lemon Juice, 1 tablespoon for vinaigrette; Salt, to taste for seasoning and vinaigrette; Pepper, to taste for seasoning and vinaigrette; Butter, for seasoning

Category Brunch

Prep 20 minutes

Cook 15 minutes

Style American

Technique Simmering

Diet Friendly Pescatarian

Daily Recipe: April 19, 2025

This delightful brunch dish combines the delicate flavor of oysters with a rich champagne cream sauce and tender poached eggs, served on a buttery biscuit. The dish is contrasted with a fresh salad of young greens, radish, and cucumber, adding a crisp, spring element.

Ingredients (for 2)

Fresh oysters - 4 - shucked
Large eggs - 4 - for poaching
Large flaky biscuits - 2 - split in half horizontally
Champagne - 1 cup
Heavy cream - 1 cup
White vinegar - 1 teaspoon - for poaching
Young mixed greens - 1 cup
Radishes - 2 - thinly sliced
Cucumber - 1/2 - cut into thin ribbons
Extra virgin olive oil - 2 tablespoons - for vinaigrette
Lemon juice - 1 tablespoon - for vinaigrette
Salt - to taste - for seasoning and vinaigrette
Pepper - to taste - for seasoning and vinaigrette
Butter - - for seasoning

Preparation

Step 1 - 🍾🥄🔥

Simmer the champagne in a small saucepan until reduced by half. Stir in the heavy cream, and continue to simmer until thickened. Season the champagne cream with salt and pepper, then keep warm.
Step 2 - 🥚🍳💧

Bring a medium saucepan of water to a simmer. Add vinegar, then gently slide in the eggs. Cook the eggs for 3-4 minutes until the egg whites are set but yolk is still runny. Remove the eggs with a slotted spoon and drain on kitchen paper.
Step 3 - 🌊🍳🧂

Heat a medium frying pan. Add a knob of butter and sauté the fresh oysters until just firm and golden. Season the oysters lightly with salt and pepper.
Step 4 - 🍞🌊🥚

Place a biscuit half on each plate. Top each biscuit half with a sautéed oyster, then carefully place a poached egg on top. Generously pour the champagne cream sauce over each serving.
Step 5 - 🥗🍋🍽️

Toss the young mixed greens, radish slices, and cucumber ribbons in the vinaigrette made from olive oil, lemon juice, salt, and pepper. Serve the salad beside the oyster eggs benedict.

Additional

Did you know that oysters were a favorite breakfast dish in the 19th century? This dish is a fresh take on a century-old tradition. If you want to add more vegetables to the dish, consider topping the Benedict with quick-sautéed spinach or kale. For a kid-friendly version, replace oysters with ham or bacon, and champagne with chicken stock.