Eggs Benedict with New Orleans Accents
I spent my college years in New Orleans, where requent trips or breakast at Brennan’s alwaysincluded eggs Benedict. Theirs were prepared the traditional way with a toasted English mufnthat was topped with Canadian bacon, a poached egg, and classic hollandaise. For a new version,I replaced the mufn with andouille-studded cornbread, and the bacon with sliced tomatoes. O course, I included the anchor o this dish—a sot poached egg—and or the hollandaise I added aspicy accent o cayenne. I also made the sauce quickly in a processor rather than slowly at the stove.
For the Quick Hollandaise Sauce: Heat the butter in a smallsaucepan set over medium heat until oaming hot. Pour intoa measuring cup with a spout. Place the egg yolks, lemon juice, salt, and cayenne in a ood processor and process or5 to 10 seconds to blend. Then, with the processor running,slowly add about 2 tbsp o the melted butter through theeed tube. (Most processors have a small hole in the bottomo the eed tube that will dispense liquids in a thin stream.)Repeat, adding 2 tbsp o butter at a time, until all has beenincorporated and the sauce is thick and creamy. Pour thesauce into a heatproo bowl and place it in a shallow pan o barely simmering water.
For the poached eggs: Bring a large rying pan flled hal- way with water to a boil. Add the vinegar and gently breakeach egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking.Cook until the eggs are just set but the yolks are still sot,3 minutes. Remove with a slotted spoon and drain well.(I you have an egg poacher, cook according to the manu-acturer’s directions until eggs are set.)
Halve each cornbread wedge crosswise and arrange slightly overlapping on each o our dinner plates. Top the corn-bread with 2 or 3 tomato slices and then with a poachedegg. Season with salt and pepper. Drizzle warm hollandaiseover each, garnish with chives, and serve.
Quick Hollandaise Sauce
½ cup/115 g unsalted butter, diced3 egg yolks, at room temperature1 tbsp resh lemon juice¼ tsp kosher salt¼ to ½ tsp cayenne (more or a spicier accent)
2 to 3 tbsp cider or white vinegar4 eggs4 wedges Sausage-Studded Cornbread(page 77)2 ripe tomatoes, slicedKosher saltFreshly ground black pepperChopped chives or fat-lea parsley, or garnish
The cornbread recipe makes enough to serve 8.I you want to double this recipe, it is easy tomake a double batch o hollandaise and poachadditional eggs.
15 minutes, plus40 minutes to makethe cornbread
1 hour, including mak-ing the cornbread