We offer you the following Snacks Recipes : Eggs Benedict with New Orleans Accents
I spent my college years in New Orleans, where frequent trips for breakfast at Brennan’s always included eggs Benedict. Theirs were prepared the traditional way with a toasted English muffin that was topped with Canadian bacon, a poached egg, and classic hollandaise. For a new version, I replaced the muffin with andouille-studded cornbread, and the bacon with sliced tomatoes. Of course, I included the anchor of this dish—a soft poached egg—and for the hollandaise I added a spicy accent of cayenne. I also made the sauce quickly in a processor rather than slowly at the stove.
1/2 cup/115 g unsalted butter, diced
3 egg yolks, at room temperature
1 tbsp fresh lemon juice
1/4 tsp kosher salt
1/4 to 1/2 tsp cayenne (more for a spicier accent)
2 to 3 tbsp cider or white vinegar
4 wedges Sausage-Studded Corn bread
2 ripe tomatoes, sliced
Freshly ground black pepper
Chopped chives or flat-leaf parsley, for garnish
- For the Quick Hollandaise Sauce: Heat the butter in a small saucepan set over medium heat until foaming hot. Pour into a measuring cup with a spout. Place the egg yolks, lemon juice, salt, and cayenne in a food processor and process for 5 to 10 seconds to blend. Then, with the processor running, slowly add about 2 tbsp of the melted butter through the feed tube. (Most processors have a small hole in the bottom of the feed tube that will dispense liquids in a thin stream.) Repeat, adding 2 tbsp of butter at a time, until all has been incorporated and the sauce is thick and creamy. Pour the sauce into a heatproof bowl and place it in a shallow pan of barely simmering water.
- For the poached eggs: Bring a large frying pan filled halfway with water to a boil. Add the vinegar and gently break each egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking. Cook until the eggs are just set but the yolks are still soft, 3 minutes. Remove with a slotted spoon and drain well. (If you have an egg poacher, cook according to the manufacturer’s directions until eggs are set.)
- Halve each cornbread wedge crosswise and arrange slightly overlapping on each of four dinner plates. Top the cornbread with 2 or 3 tomato slices and then with a poached egg. Season with salt and pepper. Drizzle warm hollandaise over each, garnish with chives, and serve.
Our Eggs Benedict with New Orleans Accents is ready. Bon Appetit!
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by BETTY ROSBOTTOM