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Florida Eggs Benedict in a Glass

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“The perfect Valentines Breakfast!! OK ... or a Sunday am breakfast. This isn’t really to hard to make but takes a little work. When I was married sometimes I like to treat my husband to a nice breakfast or brunch. rather than going out and spending a fortune. Breakfast I think is very romantic and sexy and can be a lot of fun. This dish is not a classic hollandaise, but rather my twist on a classic dish with a Florida twist with some orange flavor and fruit and then served in a brandy glass or large wine glass. It is fun different and unique. A great way to spend a special day with a friend or loved one.”

Ingredients Nutrition

  • 4 eggs, poached
  • 2 tablespoons of white vinegar to poach the eggs
  • 4 slices Italian bread or 4 slices baguette, slices diced tossed with olive oil and toasted
  • 1 tablespoon olive oil to toast the bread
  • 12 teaspoon all purpose seasoning (like a Mrs Dash or I like Badia all purpose, but any brand will work)
  • 4 slices pancetta, diced and sauteed (bacon will work fine 4 slices)
  • 1 medium shallot, diced
  • 1 avocado, diced
  • 1 cup mandarin orange, drained and chopped
  • 12 teaspoon olive oil to saute the pancetta and shallot
  • Sauce
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 14 cup white wine
  • 2 tablespoons orange juice
  • kosher salt
  • ground black pepper
  • 1 teaspoon fresh dill


  1. Bread -- First thing is to dice your bread and toss lightly in a small bowl with a little olive oil and then some all purpose season. Toast at 425F until golden brown but remember you are not making HARD croutons, just golden brown. Cool and set to the side.
  2. Pancetta -- Secondly, saute the pancetta in a small saute pan, non stick is fine for this on medium heat. Just a light splash of olive oil is all you need, 1/2 teaspoon is all that is needed, after a minute and the pancetta begins to brown up, add the shallot. Cook until the pancetta is brown and the shallot is soft. (Bacon will work fine for this is you don't want to use pancetta). Remove and keep covered to keep warm.
  3. Sauce -- In a small sauce pan melt the butter then add the flour to make a roux. Cook a minute and then add the cream. Bring up to medium heat to thicken the sauce. (This is a basic white sauce) Then add the wine and orange juice and dill and cook until warm, add some salt and pepper to taste. Remove from heat and keep covered.
  4. Eggs -- the best part. In a deep saute pan fill with 1 " or more of water and add the vinegar. Now as the sauce thickens start your eggs. They don't take long. Heat the water to a medium heat. Almost a low boil. Slowly add one egg at a time.
  5. Note a good tip: You can at this point, put a lid on and turn off the heat and let simmer for 3-4 minutes and usually the eggs are perfect. Sometimes I will just let them simmer and keep an eye of them. Either way -- they turn out just fine.
  6. Breakfast -- These are so pretty I like to mix my bread with my onion and pancetta and layer first in a pretty brand glass of large wine glass or you can use a small glass bowl too. Then I add a drizzle of my sauce, then I add a little of the orange slices and avocado. then a few more bread and pancetta mixture, more sauce fruit and top it off with the poached egg. I add a little sprig of dill on top.
  7. Once you poke the egg -- all the yoke will drizzle on down and just scoop up. The sauce will make the bread nice and soft and the fruit all combines just to make a great flavor. Also if you have extra sauce you can add a little more over the egg if wanted. It is just gorgeous in the glass and so good.

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