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Creole Eggs Benedict

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Creole eggs benedict
 
Biscuit mix
H&R flour 8C
Kosher salt 1/4 C
Baking powder 1/4C
Sugar 1/4C
Eggs whole 2ea
Poached eggs 2ea
Butter (cold) unsalted 1#
Buttermilk 3 1/3 C
Tasso ham or beef 2ea slices
 
Creole hollandaise
Eggs (yolk only) 4ea
Butter melted 1/4 C
Tabasco 1T
Kosher salt pinch
White cooking wine 2T
Green onion (diced) 2ea
Tomato peeled and cored 1ea
Worcestershire sauce 1tsp
 
MOP
Mix flour , salt, baking powder, and sugar together. Add cold butter diced up into cubes and blend into dry mixture. Add 2 eggs and buttermilk and mix until it comes together. Do not overmix. Pour biscuit mix out on table dusted with flour and pat down by hand to approx. 1-2 inch thickness. Cut out with biscuit cutter, place in greased pan and coat top of biscuits with melted butter. Bake biscuits at 355f for approx 14-16 min. in a convection oven. For hollandaise place yolks, tabasco, wine, and Worcestershire sauce over a double boiler and whisk until yolks thicken. Remove from heat and drizzle in melted butter while still whisking. Add green onion and tomato and set aside. To serve open up one biscuit and top with cooked tasso, poached eggs and hollandaise.

 

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