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Crispy, briny fried oysters take the place of Canadian bacon in this luxurious brunch classic. Served on a toasted English muffin with a perfectly poached egg and rich, creamy Hollandaise sauce, it's an unforgettable New England-inspired treat.
For 4 servings
Make the Hollandaise Sauce
Prepare the Oysters and Poaching Water
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Crispy, briny fried oysters take the place of Canadian bacon in this luxurious brunch classic. Served on a toasted English muffin with a perfectly poached egg and rich, creamy Hollandaise sauce, it's an unforgettable New England-inspired treat.
This new_england recipe takes 45 minutes to prepare and yields 4 servings. At 973.55 calories per serving with 29.28g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Poach the Eggs
Fry the Oysters and Toast Muffins
Assemble and Serve
Replace the fried oysters with fried clams, seared scallops, or classic Canadian bacon.
Make it a 'Florentine' style by adding a layer of sautéed spinach between the English muffin and the oysters.
Use toasted brioche, sourdough, or a crispy potato cake instead of an English muffin for a different texture.
Add a dash of your favorite hot sauce to the Hollandaise or a pinch of chili powder to the oyster breading for extra heat.
Oysters are one of the world's best sources of zinc, a mineral crucial for immune system function, wound healing, and cell growth.
Both eggs and oysters provide complete proteins, containing all the essential amino acids your body needs for muscle repair, energy, and overall health.
This dish is packed with Vitamin B12, primarily from the oysters, which is essential for nerve function and the formation of DNA and red blood cells.
A single serving of Fried Oyster Benedict (two pieces) is quite indulgent and estimated to contain between 850 and 950 calories, primarily from the fried oysters, butter in the Hollandaise, and English muffins.
While delicious, this dish is high in calories, saturated fat, and sodium. It's best considered a special occasion treat rather than a regular meal. The oysters and eggs do provide protein, zinc, and other valuable nutrients.
Hollandaise is notoriously difficult to make ahead and reheat as it can easily break. It is best made fresh. The blender method is very quick, so you can make it just before you assemble the dish.
Small to medium-sized oysters are ideal for frying as they cook quickly and evenly. Look for varieties like Bluepoints, Kumamotos, or any local variety that is plump and briny.
To fix a broken (separated) Hollandaise, place a fresh egg yolk in a clean bowl. Whisk it vigorously while very slowly drizzling in the broken sauce, a teaspoon at a time. The new yolk should help re-emulsify the sauce.