NOLA Creole Eggs Benedict

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1 serving

Classic eggs Benedict get a Cajun kick adding cayenne pepper to poached eggs, English muffin and country ham.

Ingredients

2 tbsp. vinegar
1 slice French bread
1 slice country ham, cut width of French bread slice
3 medium eggs
1/2 cup granulated sugar
1 tbsp. vanilla extract
1/4 cup buttermilk
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1/2 tsp. cayenne pepper
1/4 cup clarified butter
Juice of 1/2 lemon

Steps

1. Fill medium pot with water and bring to boil. Add vinegar, which will be used to poach one egg. Fill second medium pot with water and bring to boil. This will be used as a double boiler.

2. Slice French bread on an angle and set to side. Cut country ham the same width and length of French bread, set aside.

3. Whisk together one egg, sugar, vanilla and milk. Dredge French bread in egg mixture, fry in frying pan or on griddle top and let cool.

4. Poach one egg in boiling water and vinegar mixture. When done set aside. Pan fry country ham and set aside.

5. Prepare hollandaise sauce by breaking last egg into metal mixing bowl and setting bowl over pot of boiling water. Whisk egg in bowl over boiling water. Incorporate onion powder, garlic powder and cayenne. Once egg is whisked into fluffy consistency, slowly drizzle in clarified butter. Slowly drizzle in lemon juice to finalize sauce.

6. Assemble by laying French bread on plate. Add country ham next, followed by poached egg. Drizzle hollandaise sauce over poached egg. Garnish with fresh parsley.

Reipe by Greensboro Day School, Greensboro, N.C. (Flik Independent School Dining)

More From FoodService Director

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

Industry News & Opinion

Students at the University of Virginia will soon be able to use part of their meal plans to buy fresh food grown locally, the result of a new partnership between the school and Greens to Grounds, a nonprofit organization run by students.

Starting in the fall, students will be able to use their meal plan “Plus Dollars” to purchase premade food boxes from Greens to Grounds. The boxes, which come in “snack” or “produce” options, contain a variety of vegetables and fruits with a different weekly menu. The packages typically cost no more than $10, and students will be able to place box...

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

FSD Resources