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

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources