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 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
Big Easy Eggs Benedict Recipe
- 6 large (or 12 small) Croissants
- 12 Eggs, Poached*
- 12 slices of Canadian Bacon
- 2 Packets of Hollandaise Sauce (butter and milk per instructions)
- Split Open and lightly toast the Croissants
- Prepare the Hollandaise Sauce per the instructions, once completed keep warm
- Poach the Eggs
- 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
- Layer Croissant, Ham, Egg, and top with sauce.