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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources