Woodpigeon eggs benedict with beetroot hollandaise and crispy bacon

Woodpigeon eggs benedict with beetroot hollandaise and crispy bacon

A great idea for brunch- bright and tasty!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Pigeon
Servings 2


  • 150 grams beetroot puree
  • 1 tbsp white wine vinegar
  • 2 egg yolks
  • 250 grams melted butter
  • sea salt flakes
  • 4 rashers streaky bacon
  • 8 woodpigeon breasts
  • 1 tbsp olive oil
  • 30 grams butter
  • 1 tsp white wine vinegar
  • 4 eggs
  • 2 muffins, sliced in half and toasted
  • chopped chives, to serve


  • To make the hollandaise sauce, put the beetroot purée, vinegar, egg yolks and salt into a food processor and blitz until smooth. Then slowly add the melted butter. Tip into a bowl and place over a pan of barely simmering water.  Whisk until thickened slightly, remove from the heat and keep warm.
  • Grill the bacon rashers until crisp.
    Season both sides of the pigeon breasts with salt. Heat the olive oil and butter in a frying pan and fry the pigeon breasts, skin side down, until golden in colour which should take 2 minutes.
  • Turn the breasts over and cook for a further1-2 minutes, basting the breasts with the oil and butter.  Remove the breasts from the pan and allow to rest for 5 minutes.
  • Meanwhile bring a large saucepan of salted water to the boil and add the vinegar.  Reduce the heat until the water is barely simmering and then poach the eggs, two at a time until just cooked.
    Place a rasher of bacon, cut in half, on each muffin half and top with 2 sliced pigeon breasts.  Top with a poached egg and finally spoon the beetroot hollandaise over the egg.  Sprinkle with some chopped chives.  Repeat with the remaining muffins.  Serve 2 muffin halves per person.


Recipe supplied by Rachel Green
Keyword Pigeon