These are tender, flaky, and bursting with tart raspberries. A crunchy sugar top. 30 minutes. No bakery trip required. Your kitchen just became a pastry shop.
Ingredients
Makes 8 scones.
2 cups all-purpose flour
⅓ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
½ cup cold buttermilk (or milk + 1 tsp vinegar)
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen raspberries (don’t thaw if frozen)
1 tbsp turbinado sugar for topping
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Step 2: Mix Dry Ingredients
Whisk flour, sugar, baking powder, and salt.
Cut in cold butter until mixture looks like coarse meal.
Step 3: Add Wet Ingredients
Whisk buttermilk, egg, and vanilla. Pour into dry mixture. Stir until just combined.
Gently fold in raspberries (don’t crush them).
Step 4: Shape and Cut
Turn dough onto floured surface. Pat into an 8-inch circle (1-inch thick).
Cruffins are the love child of a croissant and a muffin. These are berry perfection.
Flaky, buttery layers. Tart juicy raspberries. Golden crunchy top. No laminating. Just puff pastry and 40 minutes. Your brunch guests will think you’re a pastry chef.
Ingredients
Makes 6 cruffins.
2 sheets frozen puff pastry (thawed)
1 cup fresh or frozen raspberries (don’t thaw if frozen)
¼ cup granulated sugar (for filling)
1 tbsp cornstarch
1 tsp lemon zest
4 tbsp unsalted butter, melted
¼ cup brown sugar
For Topping:
¼ cup granulated sugar
1 tbsp coarse sugar (turbinado)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
In a bowl, gently toss raspberries with ¼ cup sugar, cornstarch, and lemon zest (don’t crush berries).
Step 2: Roll and Fill Pastry
Roll each puff pastry sheet slightly into a 10×12-inch rectangle.
Brush with melted butter. Sprinkle with brown sugar.
Scatter raspberry mixture evenly over both sheets.
Step 3: Roll and Cut
Roll each sheet tightly into a log. Slice each log into 3 equal pieces.
Place each piece cut-side up into a muffin cup.
Step 4: Bake
Bake 20-25 minutes until golden brown and bubbly.
Let cool in pan 5 minutes, then transfer to wire rack.
Step 5: Coat and Serve
Mix granulated and coarse sugar. Roll warm cruffins in sugar.
There are a few dishes that define the art of brunch, and Eggs Benedict sits proudly at the top of that list. It’s the dish you order when you want to feel fancy, the one that arrives at your table looking so perfect you almost don’t want to cut into it. Almost.
But here’s the secret: you don’t need to wait for a special brunch out to enjoy this classic. With a little patience and the right technique, you can create restaurant-worthy Eggs Benedict right in your own kitchen.
We’ll walk through every component—the poached eggs with their runny golden yolks, the perfectly toasted English muffin, the salty Canadian bacon, and the crowning glory: a silky, lemony Hollandaise sauce that’s surprisingly doable at home. Let’s make brunch magic happen.
Ingredients
Serves 4.
For the Poached Eggs:
8 large eggs (the fresher, the better—fresh eggs hold their shape)
1 tablespoon white vinegar (helps the egg whites coagulate)
Salt, for the water
For the Hollandaise Sauce:
3 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon cold water
1 stick (½ cup / 115g) unsalted butter, melted and kept hot
Pinch of cayenne pepper
Salt and white pepper, to taste
For Assembly:
4 English muffins, split in half
8 slices Canadian bacon (or thin ham slices)
Butter, for the muffins
Fresh parsley or chives, chopped, for garnish
Paprika, for sprinkling (optional)
Step-by-Step Instructions
Part 1: Make the Hollandaise Sauce (The Star of the Show)
Note: Hollandaise is best made fresh and served immediately. Have all your ingredients ready before you start.
Step 1: Whisk the Egg Yolks
Place the egg yolks, lemon juice, and cold water in a blender. Blend for about 1 minute until the mixture is light and frothy.
Alternatively, use a double boiler: whisk the yolks, lemon juice, and water in a heatproof bowl over gently simmering water until the mixture thickens and leaves a ribbon trail when the whisk is lifted.
Step 2: Emulsify with Butter
With the blender running, slowly drizzle the hot melted butter through the opening in the lid in a thin, steady stream. The sauce will immediately begin to thicken and become glossy.
If using the double boiler method, add the melted butter drop by drop at first, then in a thin stream, whisking constantly until the sauce is thick and smooth.
Step 3: Season and Keep Warm
Stir in a pinch of cayenne pepper, salt, and white pepper to taste.
Cover the sauce and keep it warm by placing the blender container or bowl over a pot of warm (not hot) water. Do not let it get too hot, or the sauce may separate.
Part 2: Poach the Eggs
Step 4: Prepare the Poaching Water
Fill a large, deep skillet or saucepan with about 2-3 inches of water. Add the vinegar and a pinch of salt. Bring to a boil, then reduce the heat to a gentle simmer (small bubbles rising, but not a rolling boil).
Step 5: Create a Vortex (Optional but Helpful)
Crack one egg into a small cup or ramekin. Using a spoon, stir the simmering water in a circular motion to create a gentle vortex.
Carefully slide the egg into the center of the vortex. The swirling water will help wrap the egg white around the yolk.
Repeat with remaining eggs, cooking 2-3 at a time to avoid overcrowding.
Step 6: Cook and Remove
Let the eggs poach for 3-4 minutes for runny yolks, or 5 minutes for firmer yolks. The whites should be set and opaque.
Remove the eggs with a slotted spoon and transfer them to a plate lined with paper towels to drain excess water. Trim any ragged edges if desired.
Part 3: Assemble the Eggs Benedict
Step 7: Prepare the Base
While the eggs poach, toast the English muffin halves until golden brown. Butter them lightly.
In a separate skillet, warm the Canadian bacon slices over medium heat until heated through, about 1 minute per side.
Step 8: Bring It All Together
Place two toasted English muffin halves on each plate, buttered side up.
Top each half with a slice of Canadian bacon.
Gently place a poached egg on top of each bacon slice.
Spoon the warm Hollandaise sauce generously over the eggs, letting it cascade down the sides.
Step 9: Garnish and Serve Immediately
Sprinkle with chopped fresh parsley or chives and a dusting of paprika, if desired.
Eggs Benedict is truly best enjoyed fresh, right after preparation. However, you can prep components in advance:
Hollandaise Sauce: Can be made 1-2 hours ahead and kept warm in a thermos or in a bowl set over warm water. Stir occasionally. Do not refrigerate and reheat—it will likely separate.
Poached Eggs: You can poach eggs up to a day ahead. Immediately after cooking, transfer them to a bowl of ice water to stop the cooking process. Store in the refrigerator. To reheat, slip them into simmering water for 30-60 seconds just before serving.
Canadian Bacon and Muffins: These can be prepped just before serving; they’re quick to warm and toast.
