Isolation Eats: Romain Avril's Canned Tuna Benny's with Tabasco Chipotle Sauce

Stockpiled tuna in the grocery chaos and don't know what to do with it all? Romain Avril has a quarantine eggs benny recipe for those missing brunch right now.

Serves 1

Preparation time 30 minutes

Cooking time 10 minutes

In our new series, Isolation Eats, we ask chefs and bartenders around the city what they're making and shaking in quarantine. Romain Avril shows us how to keep our brunch bereavement at bay with a recipe for canned tuna eggs benny using items he already has in his home.

"We are stuck at home, but that doesn’t mean that we shouldn’t be brunching our hearts out. This delicious recipe is made with simple, easily-accessible ingredients from your pantry, and will brighten you and your family’s morning." – Romain Avril.


For the Eggs Benny:

  • 2 X 1.5 oz brioche or milk bread or regular bread
  • 2 poached eggs
  • 2 grapefruit segments
  • 1 portion of tuna mix (see below)
  • 3 tbsp of Tabasco Chipotle Hollandaise Sauce
  • 1/2 baby cucumber (shaved)

For the tuna mix:

  • 1 can tuna
  • ½ shallot diced 
  • ½ lemon zest
  • ¼ lemon juice
  • ½ mini cucumber
  • 2 tsp sour cream
  • 12 drops Chipotle Tabasco sauce
  • Salt/black pepper to taste

    Mix and season to taste

For the Chipotle Tabasco Hollandaise:

  • 2 egg yolks
  • 250 ml clarified butter
  • 10 drops Tabasco Chipotle sauce
  • 2 Tbsp lemon juice


To make the Chipotle Tabasco Hollandaise:

  1. Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl and until the mixture has thickened and doubled in volume.
  2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl.
  3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
  4. Slowly drizzle in the melted butter and continue to whisk until the sauce has thickened and doubled in volume.
  5. Remove from heat, whisk in TABASCO® Chipotle sauce and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

To make the Eggs Benny:

  1. Toast the brioche in butter and put in the centre of the plate.
  2. Add the tuna mix on top of the brioche and create a bit of a pocket for the eggs.
  3. Poach the eggs in vinegary salty water, drain off the water and season. Place on top of the tuna.
  4. Segment the grapefruit and place one piece on top of each egg.
  5. Shave the cucumber, dress it with salt and olive oil and add on top of the eggs.
  6. Add the hollandaise and enjoy your quarantine eggs benedict.