Recipe Database
Eggs Benedict New Orleans Style
Eggs Benedict New Orleans Style
8 slices Canadian Bacon
4 English muffins split
2 tsp of white vinegar
8 eggs
16 oysters
Hollandaise sauce (Recipe to follow)
4 egg yolks
1 tbs fresh lemon juice
1/2 c unsalted melted butter
salt and Cayenne to taste

Set up a breading station(flour,egg wash,plain bread crumbs)season the breading with your favorite spice,drain the oysters and then place into the flour then the eggs then tumble in the bread crumbs. Set aside. Make the hollandaise (see below)and also begin to bring 2 cups of water to a simmer on med high. To the water add vinegar. Begin to toast the English muffins. In a large stock pot bring 5 cups of oil to a med high temp and begin to fry the oysters. Carefully break each egg into 4 coffee mugs(repeat with other 4 eggs) Carefully slide the eggs into the water. Cook the Oysters until golden brown and crisp. When the eggs are set about 4 minutes remove with a slotted spoon. Time to assemble the Eggs Benedict- On a plate place one half muffin top with the bacon,then the egg then the Hollandaise sauce. Place a few fried oysters on top and serve. Hollandaise Sauce: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until it thickens. Place the bowl over a pot of BARELY simmering water. The water should never touch the bottom of the bowl.Continue to whisk the eggs. Slowly drizzle the butter into the eggs. remove from the water if it starts to cook to fast. Adjust the seasoning . keep warm and whisk right before serving.

Recipe performed at Distinctive Vacuums and Appliances by Executive Chef Fred Genovese.