Emerilized Eggs Benedict

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 english muffins, split in 1/2
• 4 tablespoons butter, at room temperature
• 4 filet of beef, split in 1/2 (6 oz each)
• 2 tablespoons olive oil
• 3 cups water
• 1/2 teaspoon vinegar
• salt
• 1 pinch cayenne pepper or 1 pinch crushed red pepper flakes
• 8 eggs, individually cracked into a cup
• 4 egg yolks
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 tablespoon creole mustard or 1 tablespoon other whole grain mustard
• 1/2 lb butter, melted and warm
• 2 teaspoons finely chopped fresh parsley leaves
• 1/8 teaspoon essence seasoning (creole essence / bayou blast)

Recipe

• 1 preheat a griddle or large skillet.
• 2 brush the muffins with the butter.
• 3 place the muffins on the hot griddle and pan-fry for 2 minutes on each side.
• 4 remove the muffins from the griddle and set aside.
• 5 using a sharp knife, split the fillets in half, horizontally.
• 6 season the fillets with essence.
• 7 heat the olive oil in a large skillet over medium-high heat.
• 8 sear the fillets for 2 minutes on each side for medium-rare.
• 9 remove the fillets from the pan and set aside.
• 10 in a large skillet, combine the water and vinegar.
• 11 season the water with salt.
• 12 bring the mixture to a boil.
• 13 slide 4 of the eggs into the water.
• 14 when the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes.
• 15 watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate.
• 16 season the eggs with salt and pepper.
• 17 return the water to a boil and repeat the process with the remaining eggs.
• 18 in a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley.
• 19 season with salt and cayenne.
• 20 whisk the mixture until pale yellow and slightly thick.
• 21 be careful not to let the bowl touch the water.
• 22 remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated.
• 23 season, to taste, with salt and cayenne.
• 24 to assemble, place the steaks on the english muffins.
• 25 top the steaks with the poached eggs.
• 26 spoon the hollandaise sauce over the eggs.
• 27 garnish the eggs with parsley.