Snacks Recipes : Eggs Benedict with New Orleans Accents

Snacks Recipes : Eggs Benedict with New Orleans Accents

Snacks Recipes : Eggs Benedict with New Orleans Accents

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)
Poached Eggs
2 to 3 tbsp cider or white vinegar
4 eggs
4 wedges Sausage-Studded Corn bread
2 ripe tomatoes, sliced
Kosher salt
Freshly ground black pepper
Chopped chives or flat-leaf parsley, for garnish

  1. 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.
  2. 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.)
  3. 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