Dove and Eggs with Maple Benedict

By / Photography By Michelle Cain | November 15, 2014


Coat dove breasts with seasoned salt and leave at room temperature for 15 minutes. Make mint topping by mixing garlic, mint and lemon zest. Set aside.

Pour chicken stock into a small saucepan and simmer. Heat 3 tablespoons of butter in a medium frying pan over medium-high heat and add dove breasts to sear on each side. The first side should cook for 3 minutes. Then flip and cook for an additional minute on the other side.

In the same pan that the doves were cooked in, add the shallot and cook for 1–2 minutes. Add in the flour and remaining butter and stir continuously, making a roux, for 1–2 minutes. Add in the stock, stirring constantly. Bring sauce to a boil then add maple syrup and apple juice. Let reduce down at a slow boil until it reaches gravy consistency.

Toast bread slices and cook your egg either over-easy or over-medium. Place bread on plate, place gravy on top of toast, add 1 egg and 2 dove breasts. Top with mint sauce.

Recipe and Photo Courtesy of Michelle Cain, “CookIN’ Gone Wild”


  • 6 dove breasts
  • 1 teaspoon seasoned salt
  • 3 minced garlic cloves
  • 2 tablespoons minced mint
  • Lemon zest
  • 2 cups chicken stock
  • 4 tablespoons butter
  • 1 minced shallot
  • 2 tablespoons flour
  • ¼ cup real maple syrup
  • 1 shot apple juice
  • 4 thick slices of French bread
  • 2 eggs
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