Emerilized Eggs Benedict

TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 4 English muffins, split in 1/2
  • 4 tablespoons butter, at room temperature
  • 4 (6-ounce) beef fillets, split in 1/2
  • Essence, recipe follows
  • 2 tablespoons olive oil
  • 3 cups water
  • 1/2 teaspoon white vinegar
  • Salt
  • Pinch cayenne pepper
  • 8 eggs, individually cracked into a cup
  • 4 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon Creole mustard or other whole-grain mustard
  • 1/2 pound butter, melted and warm
  • 2 teaspoons finely chopped parsley leaves
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.

      Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.

      In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. 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. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.

      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. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.

      To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.

      Combine all ingredients thoroughly.

      Yield: 2/3 cup

      Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.