Recipe courtesy of Emeril Lagasse
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Emerilized Eggs Benedict
Total:
40 min
Prep:
12 min
Cook:
28 min
Yield:
4 servings
Total:
40 min
Prep:
12 min
Cook:
28 min
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 English muffins, split in half
  • 4 tablespoons butter, at room temperature
  • 4 (6-ounce) beef fillets, split in half
  • Essence
  • 3 cups of water
  • 1/2 teaspoon white vinegar
  • Salt
  • 8 eggs, individually cracked into a cup
  • 4 egg yolks
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon Creole Mustard
  • 2 teaspoons finely chopped parsley
  • 1/2 pound butter, melted and warm
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Preheat the griddle. 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. In a large saute pan, heat the olive oil. When the oil is hot, sear the fillets for 2 minutes on each side for medium rare. Remove the fillets from the pan and set aside. In a pot, combine the water and vinegar. Season the water with salt. Bring the liquid to a boil. Slide half 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. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process. 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, together. 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 whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

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

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