Benedictine Eggs Recipe

Name: Benedictine Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 open-faced sandwiches
Cuisine: American
Ingredients: 1 medium cucumber, peeled, seeded, and grated; 4 oz cream cheese, softened; 1 tbsp finely chopped onion; 1 tsp fresh lemon juice; 1/4 tsp salt; 1/8 tsp cayenne pepper; 2 slices white bread, toasted; 2 large eggs; 1 tbsp white vinegar; Paprika for garnish

American · Main course · 25 min total

Benedictine Eggs recipe videos

A classic Southern brunch dish featuring creamy Benedictine spread (cucumber, cream cheese, and herbs) on toast, topped with a perfectly poached egg and a sprinkle of paprika.

15
min prep

10
min cook

2
servings

380
kcal/serving

Ingredients

1 medium cucumber, peeled, seeded, and grated
4 oz cream cheese, softened
1 tbsp finely chopped onion
1 tsp fresh lemon juice
1/4 tsp salt
1/8 tsp cayenne pepper
2 slices white bread, toasted
2 large eggs
1 tbsp white vinegar
Paprika for garnish

Instructions

Place grated cucumber in a clean kitchen towel and squeeze out excess moisture. In a bowl, combine cucumber, cream cheese, onion, lemon juice, salt, and cayenne. Mix until smooth. Refrigerate until needed.
Bring a pot of water to a gentle simmer. Add white vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the water and slide in one egg. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon and drain on paper towels.
Spread a generous layer of Benedictine mixture on each toast slice. Top each with a poached egg. Sprinkle with paprika and serve immediately.

Tips

For a richer flavor, add a dash of Worcestershire sauce to the Benedictine spread.
To make ahead, prepare the spread up to 2 days in advance and refrigerate.

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