"Food is our common ground, a universal experience." - James Beard

Thursday, November 11, 2010

Eggs Benedict

I saw Emeril make this recipe on the Food Network  last year and had to try it.  It was wonderful!  Kent and I both love eggs benedict, and this recipe was fantastic.  My mom used to make eggs benedict for me when I was in high school, but I had never tried making it before.  I think it turned out well.  If you are worried about poaching the eggs, you can always just fry them - with the Hollandaise sauce, they will still taste the same.  Enjoy!

Eggs Benedict
4 English muffins, split in 1/2
4 tablespoons butter, at room temperature
4 (6-ounce) beef fillets, split in 1/2
Essence, recipe follows
2 tablespoons olive oil
3 cups water
1/2 teaspoon white vinegar
Pinch cayenne pepper
8 eggs, individually cracked into a cup
4 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon Creole mustard or other whole-grain mustard
1/2 pound butter, melted and warm
2 teaspoons finely chopped parsley leaves

Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.

Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.

In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.

Hollandaise sauce:  In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.

To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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