Kentucky Benedict

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

A classic Eggs Benedict dish served Kentucky style. The coffee and brown sugar in the sauce add a distinctive flavor.

Ingredients

Red Eye Hollandaise:
16 egg yolks
1 tbsp. water
2 lb. butter, melted and clarified
Juice from 4 lemons
2 tsp. salt
4 dashes hot sauce

Eggs Benedict:
2 qt. water
1 tsp. white vinegar
Salt
8 sourmash bourbon biscuits (see note)
1 lb. country ham, sliced thin
2 cups strong coffee
1 tsp. brown sugar
16 eggs

Steps

1. Start the hollandaise by setting a stainless bowl over simmering water. Beat yolks and water until stiff peaks appear. Slowly add clarified butter, lemon juice, salt and hot sauce until blended. Set aside.

2. Heat water to simmering; add vinegar and a dash of salt. Hold at a simmer.

3. Per order, heat one biscuit and split. Sauté 2 oz. country ham and set on biscuit halves. Deglaze pan with 1⁄4 cup coffee. Add 1⁄8 tsp. sugar. Meanwhile, heat one portion hollandaise and poach 2 eggs in the simmering water.

4. To finish, add coffee mixture to hollandaise and season. Top ham and biscuits with eggs. Nap with Red Eye Hollandaise.

Note: Sourmash Bourbon Biscuits are a Seelbach secret recipe, based on the spent grains left over from the bourbon-making process. Traditional baking powder biscuits can be substituted.

Source: Recipe from Chef Jim Gerhardt

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources