Recipes From Around The Globe: Big Easy Eggs Benedict

New Orleans has a way of sticking to you. Even if you visit for a short time, the sounds, the sights, the smells, and the flavors are memorable. Since attending Chef School 25 years ago, I’ve enjoyed taking my travel experiences and infusing them into my meals. New Orleans’s laid back approach and French influence inspired this dish that I like to call Big Easy Eggs Benedict. I’ve swapped out the English muffins for croissants and use a mix for my sauce.

Eggs benedictMy love-hate relationship with Eggs Benedict

Eggs Benedict is the perfect combination of four simple items:

  • an English Muffin
  • Canadian Bacon
  • an egg
  • Hollandaise sauce

The Hollandaise sauce, one of the Five Mother Sauces in French cooking, is what makes this dish easily loved by so many.  I have probably made gallons of it in a previous life in Chef School over 25 years ago. I can still see the room-sized Bain Marie (water bath), and I could walk you to where I would gather my eggs, clarified butter, lemons, extra-large mixing bowl, and enormous wire whisk. After separating a couple of dozen eggs we would start. This was my morning routine for what seemed like an eternity. The anxiety of whisking those yolks while having our instructors shouting that “it’s about to seize,” “add this,” “no that,” “not too much”…is something you don’t forget.

A modern twist on Eggs Benedict

Poached eggsFirst, I cheat on the Hollandaise, I use a sauce mix. Typically Knors. No more whisking, no more water baths, and no Swiss Chefs yelling at me that I messed up. The mix is easy, typically melt some butter, heat some milk, mix, and stir.  Plus, I like it more than traditional Hollandaise. Poaching eggs has probably been the biggest struggle, getting a dozen eggs poached efficiently isn’t an easy task without a commercial kitchen. Over the years I’ve used microwave contraptions, but they’ve always turned out rubbery. Muffin tins in the oven generally work but the eggs are overcooked and aren’t really poached. I’ve adapted a method Alton Brown shared to efficiently poach eggs and for our family of six. I can get a dozen eggs poached in just under 20 minutes.

Big Easy Eggs Benedict Recipe

Items Needed:
  • 6 large (or 12 small) Croissants
  • 12 Eggs, Poached*
  • 12 slices of Canadian Bacon
  • 2 Packets of Hollandaise Sauce (butter and milk per instructions)
  1. Split Open and lightly toast the Croissants
  2. Prepare the Hollandaise Sauce per the instructions, once completed keep warm
  3. Poach the Eggs
  4. Warm the Canadian Bacon in a skillet, not need to cook but you don’t want to add it cold to the rest of the dish
  5. Layer Croissant, Ham, Egg, and top with sauce.
  6. Serve
  7. Enjoy
*Poaching eggs made easy (Thanks to Alton Brown):
You can poach up to four eggs at a time. Fill a large non-stick pan with 1-2 inches of water, bring to a simmer. Add a tablespoon of white wine vinegar and a couple of dashes of salt. Break eggs into individual prep bowls. One at a time, slowly turn the eggs into the pan. Cover it and turn the heat off.  Depending on how hard you like your yolk, they should be ready in 5-10 minutes.

Chris’ love for adventure and laughter led him to join the Wonder Voyage community where both were abundant. He has a genuine love for young people and has been in youth leadership roles for over a decade. Chris longs to help others realize God’s love for them and for all people.

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