The Benny (Eggs Benedict Po’ Boy) Recipe
this recipe is courtesy of The Southern Po’ Boy Cookbook.
What could be better than this NOLA breakfast to kick your day off right or to refuel and replenish yourself after a night of French Quarter–style drinking and debauchery? In fact, the perfect combeaux is one of these with a spicy, Cajun-style Bloody Mary for breakfast or brunch. You’ll enjoy it so much that you’ll soon forget you ever had a hangover, just in time to hit the pavement and do it all over again!
- 2 egg yolks
- 2 tablespoons fresh lemon juice
- ¼ teaspoon cayenne pepper
- 1 tablespoon red wine vinegar
- ½ cup (1 stick) butter, cut into small cubes
- 2 tablespoons white vinegar
- 3 or 4 eggs
- 1 (12-inch) loaf French bread, split and
- Canadian bacon or bacon strips
- 1 tablespoon chopped fresh chives
1} In a nonstick skillet over medium-high heat, cook the bacon until crisp on both sides. Remove and drain on paper towels.
2} To make the hollandaise sauce, whisk together the egg yolks, lemon juice, cayenne, and red wine vinegar in a small saucepan over low heat. Turn the heat to medium, slowly add the butter, and whisk until the butter and the eggs are thoroughly blended. If the sauce separates, add 2 teaspoons of water and continue to whisk until it thickens.
3} To poach the eggs, bring a sauté pan (wide enough to accommodate all the eggs without crowding) of water (about 2 inches) to a simmer over medium heat until water temperature is 180°F, and add the white vinegar. The water should never boil. Crack an egg into a cup and carefully slide it into the liquid. Repeat quickly with the remaining eggs. Cook the eggs until the whites are firm and the yolks nearly done, about 3 minutes.
4} Meanwhile, spread a little of the hollandaise sauce on the bottom half of the toasted bread, and top with the bacon. When the eggs are done, remove them with a slotted spoon to drain the liquid, and place them over the bacon. Top with more hollandaise sauce, and sprinkle on the chives. Serve the top half of the loaf with butter, cane syrup, or your favorite jam or jelly.
- Paperback: 108 pages
- Publisher: Ulysses Press (November 12, 2013)
- Language: English
- ISBN-10: 1612432379
- ISBN-13: 978-1612432373
- Cover price $16.95