top of page

‘Bacon & Eggs’ Benedict with White Cheddar & Kelp Scone



About the Recipe



  • 1 lb BC Dairy butter

  • 1/8 cup white wine vinegar

  • 1/8 cup white wine

  • 1/2 shallot, finely chopped

  • 1 bay leaf

  • 3 peppercorns

  • ¼ tsp salt

  • 6 egg yolks (separate yolks from whites, and save whites for another use)


  • 2 ½ cups all-purpose flour

  • ¾ cup whole BC Dairy milk

  • 4 tsp baking powder

  • ¼ tsp salt

  • 1 tbsp kelp flakes

  • 1/3 cup butter, grated

  • 2 beaten eggs

  • ½ cup BC Dairy white cheddar, grated


Hollandaise: Clarified Butter: Melt butter in a small pot over medium heat until it bubbles, “clarifying” it by skimming the foamy bits off the top with a ladle or large spoon. Make sure you don’t remove too much of the golden butter as you go, as that’s what you want to make the Hollandaise with. Once most of the foamy milk solids are removed, you are left with clarified butter.

To make brown butter, (a brown butter hollandaise is a fantastic alternative) we need to simmer it for another 5-7 minutes until the butter deepens in colour slightly, which will also give it a wonderful nutty flavour.

White Wine Reduction: In a small pot, combine the vinegar, white wine, shallot, bay leaf, peppercorns and salt, and simmer together for 10 minutes until reduced by three-quarters. Strain off the liquid, and discard the solids. Set the liquid aside.

To make the Hollandaise: Over a double boiler (or a bowl set over a pot of simmering water), whisk the egg yolks for 1 minute, then add 2 tbsp of the white wine reduction, whisk together and then start adding the clarified butter slowly, one ladle at a time until it is all incorporated. Be careful to control how hot the mixture gets; don’t let it boil or the Hollandaise will overcook. A slow and steady process over medium heat gives the best result. Once the butter is fully incorporated, add another 2 tbsp of the white wine reduction. Taste and season accordingly, adding a touch of salt and maybe a dash of Tabasco if you like it a touch spiced.

Kelp and White Cheddar Scones: Preheat your oven to 400 degrees In a medium bowl, combine flour, 2 tbsp of sugar, the baking powder, salt and the kelp. Using a pastry cutter, blend the butter into the mixture until it looks like coarse crumbs. Mix the eggs and milk together, add the grated white cheddar. Incorporate the milk mixture into the flour mixture until just combined.

Turn the dough out onto a cutting board, shape it into a 1-inch thick round, then cut into 6-8 wedges or rounds. Put the scones onto a parchment-lined baking sheet and brush with milk. Bake for 16-20 minutes until golden brown.


Roasted or baked ham is perfect for this, or some thick cut crispy bacon. Make sure the ham is moist and juicy or/and the bacon is crispy but not too crispy

Poached Eggs:

In a small pot filled with water, bring it to a simmer and add 1 tsp white vinegar. When the water is gently boiling, crack the eggs into separate small bowls, and one at a time slip the eggs in the water and cook for 2 minutes. Using a slotted spoon, remove the eggs from the water and set on a plate with a paper towel to drain the excess water.

To build the dish: Working quickly to make sure the food is served hot, place the scones on the plate, and cut them in half to serve open faced. Top the scone halves with ham, the eggs and as much hollandaise as you want - the more the better! Garnish with the sumac to add a citrusy finish.

bottom of page