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