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 servings
Cuisine: American
Ingredients: 4 Fresh Oysters shucked; 4 Large Eggs for poaching; 2 Large Flaky Biscuits split in half horizontally; 1 cup Champagne; 1 cup Heavy Cream; 1 teaspoon White Vinegar for poaching; 1 cup Young Mixed Greens; 2 Radishes thinly sliced; 1/2 Cucumber cut into thin ribbons; 2 tablespoons Extra Virgin Olive Oil for vinaigrette; 1 tablespoon Lemon Juice for vinaigrette; to taste Salt for seasoning and vinaigrette; to taste Pepper for seasoning and vinaigrette; Butter for seasoning

American brunch classic with an elegant twist.

Category Brunch

Prep 20 minutes

Cook 15 minutes

Style American

Technique Simmering

Diet Friendly Pescatarian

Daily recipe · April 19, 2025

A little about this dish

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.

A final fox tip

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.