Ring in the new year with a buffet-style spread of Benedicts. It’s surprisingly little effort (compared to what you’d put into a normal turkey dinner), and will not only wow your guests, but it will keep the kids at the table for a long, satisfying feast.
Benedictus Prandium (ex Ovis, that is)
Classic eggs Benedict with a side of fruit.
Due to the ice storm and travel problems this year, we had to swap our Christmas and New Year’s dinners. We always try to make a different and engaging feast for both the kids and adults, and I think this year we really hit the mother lode with the Benedict buffet. And you can do the same with very little effort!
Laying out some carefully-planned ingredients will let your guests enjoy a genuinely gourmet build-your-own brunch (or dinner), with all the trappings to make:
- Eggs Benedict – the archetype and namesake of the Benedict meals, topped with Hollandaise sauce
- Provençal – swap your Hollandaise for Béarnaise
- Hemmingway (or Benjamin) – with salmon and sans peameal
- Chesapeke – add crab cakes!
- Blackstone – side bacon instead of back bacon, optional tomato
- Beauregard – a kid-friendly roadhouse take on the classic Benedict, topped with gravy
What You Need
This meal works best as a buffet, as everyone likes something a little different – and kids are of course pretty finicky eaters. Below is a run-down of the various/optional components for a successful buffet of Benedicts.
Sauces
Hollandaise and Béarnaise sauces are time-consuming from scratch. We won’t tell if you use instant (and noone will know, either).
The sauces are the lynchpin ingredient in any Benedict, and the Hollandaise family – especially Béarnaise – will require a lot of attention to make from scratch. Unless you have a dedicated saucier, we strongly recommend using the ready-mix varieties available at your local grocery store. Don’t be ashamed: 90% of restaurants that serve eggs Benedict (even the snobby ones) use mix or pre-made Hollandaise and Béarnaise for their dishes, but they won’t admit it unless you ask specifically.
- Hollandaise is the main ingredient in most of the variations on Benedict. If you have a double-boiler and want to make it from scratch, we recommend this recipe. We have quadrupled this batch (16 eggs/1lb butter) with no problems.
- Béarnaise is a variant on Hollandaise that is mouth-watering on meats and fish. For the adventurous, this is our recommended recipe. It is essential for eggs Provençal and is a recommended substitute on either the Hemmingway or Chesapeke variants.
- Gravy. You know what it is. If your kids love it, you can use it to make a Beauregard or even try it on Blackstone. If you’re serving breakfast potatoes, hash or home fries with the meal, this is will be a popular addition.
Buffet Items
You’ll need several constituents for people to choose from when building their Benedict meal. Numbers in parenthesis indicate how many you’ll need to heartily over-stuff a group of 4 adults and 4 kids. In order of importance and flexibility from top to bottom:
- English Muffins (12): The foundation of all the variants. Can be buttered (better!) or plain.
- Poached Eggs (12): These are a staple in each recipe, but can be left out as per individual taste. These can be made in the microwave quite easily.
- Hollandaise Sauce (double batch): Probably the most broadly appealing of the various sauces. Kids may be unfamiliar with it, but most kids will like it after a single taste.
- Peameal Bacon: Found next to regular bacon in the grocery store. It’s a common component in many of the variants
- Side (Streaky) Bacon: The old standard all-American bacon. A favourite of kids and can be substituted for the peameal
- Crab Cakes (4 small): Buy or make them from scratch. Replaces peameal in eggs Chesapeke: a light, decadent and filling variant that will likely be the pièce de résistance in your repast.
- Salmon Fillet (4 very small/thin): Be careful not to purchase/make very salty or heavily flavoured salmon. A small, thin fillet replaces peameal in the Hemmingway/Benjamin, and it needs to be quite understated or it will take over the whole serving.
- Béarnaise Sauce (single batch): A personal favourite of mine, but it’s a stronger flavour than Hollandaise. A good Béarnaise can make for a very memorable meal.
- Gravy (1 packet, more if serving fries/hash browns): Maybe a little to low-brow for this feast, but some kids love it, and it will also work on a number of sides (esp. potatoes). It’s a lynchpin ingredient in Beauregard.
- Tomato Slices (1 large tomato): Can be added to any recipe, really, and is considered standard on Blackstone.
- Spinach (small bunch): Uncommon, but like tomato can be added to many variants safely. A key ingredient in Florentine.
- Diced Green Onion Rounds (2-3 sprigs): Mainly as a garnish, but it adds color and a burst of flavour
Side Dishes
Asparagus and Hollandaise were made for each other.
The Benedicts serve well on their own, but there are some traditional, easy sides you may want to offer:
- Asparagus: Typically served with many of the variants, and works especially well with Hollandaise or Béarnaise.
- Home Fries or Hash Browns: Kids love ’em, and many upscale restaurants serve fried potatoes along side Benny dishes. Hollandaise and gravy both work well with potato-based sides.
- Fresh Fruit: All of the Benedicts are rich, decadent dishes. Fresh honeydew and cantaloupe slices provide a perfect, refreshing balance.
Presentation
Buffet presentation doesn’t give you a lot of room for creativity, but you can add some interest by printing out a ‘how to build’ sheet for each place setting. Spend some time on the prinout for an authentic restaurant menu feel… List all of the Benedict variants you have laid out ingredients for, and a description of how to make each from the buffet.
Chesapeke replaces the traditional peameal with crab cakes, and is often served with Béarnaise. This dish will be your show-stopper, but don’t blame us if your in-laws insist on coming back!
The kids will love this approach, and it will encourage them to try something new. Adults will want to compare and contrast, and perhaps try something they haven’t (like the Chesapeke). At the very least, you can be sure it will help with conversation and keep the in-laws focused on your delicious meal and not on the dust in your living room.
Good luck! We’d love to hear of your experiences with this (or other) non-traditional New Year’s meal.