Cod Benedict

Cod Benedict is a fresh twist on a classic brunch dish. Crispy breaded cod replaces ham and pairs beautifully with poached eggs and rich sauce. Asparagus adds colour, balance, and a light bite.

Prep Time 20

Cook Time 25

Total Time 45

Servings Portions

Ingredients

Cod Ingredients:

4 large cod fillets skinless, thick cut
100 g plain flour
2 large eggs free range beaten
120 g breadcrumbs
salt to taste
black pepper to taste
1 tsp paprika
Oil for frying

Poached Eggs Ingredients:

4 large eggs fresh free range
1 tbsp white vinegar

Sauce (Hollandaise Style) Ingredients:

3 large egg yolks free range
150 g unsalted butter melted
1 tbsp lemon juice
1 pinch salt

Serve:

1 bunch asparagus trimmed

Instructions

Prepare the Asparagus:

First, bring a pan of salted water to the boil. Add the asparagus and cook for 3–4 minutes. Then drain and set aside. The spears should stay bright and slightly crisp.
1 bunch asparagus, 1 pinch salt

Bread the Cod:

Next, season the flour with salt, pepper and paprika in one dish. the beaten eggs in a second and the breadcrumbs in a third.
100 g plain flour, salt, black pepper, 1 tsp paprika
Coat each cod fillet in flour, then dip into the beaten eggs. After that, cover well with breadcrumbs. Press gently so the coating sticks.
2 large eggs, 120 g breadcrumbs

Cook the Cod:

Heat oil in a frying pan over medium heat. Fry the cod for 4–5 minutes on each side. The coating should turn golden and crisp. Place the cooked fish on kitchen paper to drain.
Oil, 4 large cod fillets

Make the Sauce:

Meanwhile, place the egg yolks in a heatproof bowl over a pan of gently simmering water. Whisk continuously. Slowly pour in the melted butter while whisking. Add lemon juice and salt. The sauce should thicken and turn smooth. Keep it warm but do not overheat.
3 large egg yolks, 150 g unsalted butter, 1 tbsp lemon juice, 1 pinch salt

Poach the Eggs:

Bring a saucepan of water to a gentle simmer. Add vinegar. Crack each egg into a small cup. Slide the eggs into the water one at a time. Cook for 3 minutes until the whites set and the yolks stay soft. Lift out with a slotted spoon.
1 tbsp white vinegar, 4 large eggs

Assemble the Dish:

Place toasted bread on each plate. Add a piece of cod on top. Then place a poached egg over the fish. Spoon the warm sauce over the egg. Arrange asparagus on the side.

Equipment

Notes

Tips:

Serve immediately while everything is warm. Add a squeeze of lemon for extra freshness. A light sprinkle of black pepper finishes the dish well.

Nutrition