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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources