Dove Eggs Benedict
September — the official kickoff of hunting season for a significant portion of the country. And for many, that translates to dove hunting. For this recipe, you’ll find a fantastic take on a classic breakfast dish, utilizing the first bounty of our fall hunting season here in Tennessee, the dove.
These fast flying birds can stack up quickly, if you’re into them like I’ve been so fortunate to be this season. They can also lead to frustration when they’re not, so I’m making this recipe easy, with the dish only needing the breasts of four doves, eight breasts total, to serve two people.
On a recent hunt, we quickly reached our daily limit, and while the classic dove jalapeño popper surely has its place in my home, I wanted to create a dish that you wouldn’t normally see dove accompanied with. And why not? Dove is wonderfully delicious and can be served alongside this dish, just as you’d see other eggs Benedict iterations on a menu at a fancy restaurant. While it might be intimidating, like most French cooking, a homemade hollandaise sauce is the real star of this show. Just follow the directions, and you won’t find your sauce separating. I hope this dish finds you well as the cool breeze graces our mornings and the leaves begin to fall. Welcome to September.
Ingredients
- 8 dove breasts, seasoned with salt and pepper
- 2 English muffins, halved and toasted
- 4 eggs, poached
- Fresh chives, thinly sliced
- Fresh dill, chopped
- Salt and pepper to taste
For Hollandaise Sauce
- 1 stick unsalted butter
- 3 egg yolks
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon cayenne or paprika
- Salt and pepper to taste
Instructions
- Fill a shallow pot halfway with salted water and bring to a simmer, not a boil.
- Once water is simmering, bring another pan to medium-high heat.
- As pan is heating, slice your English muffins in half and place in toaster.
- Poach eggs in your pot of boiling water, about 5 minutes, remove and let rest.
- Place your dove breasts in your pan and cook for about 1-2 minutes on each side until the internal temperature reaches 160 degrees, set aside.
Make the Hollandaise
- Melt butter in bowl in the microwave for 1 1/2 minutes on high or until it’s melted.
- Put egg yolks, lemon juice and spices in a blender and blend, working slowly, until turning to high for about 5 seconds.
- Slowly pour in hot melting butter, making sure it’s hot, and run until well combined.
- Turn off blender and serve immediately.
Assemble
- Place muffins on a plate.
- Top with dove breasts, poached egg and hollandaise sauce.
- Garnish with fresh chives and dill and cracked black pepper.