Chef Jim Voss and Karen Duffy	Creole Eggs Benedict

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Creole Eggs Benedict

Source: Matt Voss, Sauce Magazine, August 14, 2008

Yield: 3 servings

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Ingredients

• 1 Tbsp olive oil

• 1/4 cup diced green pepper

• 1/4 cup diced onion

• 1/4 cup diced celery

• 1/4 cup green onion

• 1/2 Tbsp minced garlic

• 1 bay leaf

• Dash hot sauce

• Dash Worcestershire sauce

• 1/2 tsp kosher salt

• 1/2 tsp white pepper

• 1/2 tsp black pepper

• 1 1/2 to 2 1/2 Tbsp. lemon juice

• 4 oz canned ground tomatoes

• 1/2 Tbsp tomato paste

• 3 egg yolks

• Salt and pepper to taste

• 2 sticks unsalted butter

• 6 English muffins

• 12 oz thin-sliced Canadian bacon

• 12 eggs

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Preparation

Heat the oil in a sauté pan. Add the green pepper, onion, celery, green onion, garlic and bay leaf and sauté for 10 minutes.

Add the hot sauce, Worcestershire sauce, salt, peppers, ½ tablespoon lemon juice, tomatoes and tomato paste and stir to combine.

Simmer for 20 to 30 minutes.

Make the hollandaise sauce: Place the egg yolks, 1 tablespoon lemon juice, and salt and pepper to taste in a blender. Blend for several seconds.

Melt the butter until bubbling hot; do not brown.

With the blender running, add the melted butter in a slow, steady stream. Add additional lemon juice, salt and pepper to taste. If the sauce is too thick, it can be thinned with a small amount of warm water.

Mix 1/2 cup of the tomato mixture with 1 cup of the hollandaise sauce.

Spilt and toast the English muffins.

In a skillet, grill the slices of Canadian bacon, turning once. Keep warm.

Poach the eggs: Fill a large skillet with 3 inches of water and bring to a boil. Lower the heat to a simmer and gently crack the eggs into the water. Poach the eggs for 3 minutes. Remove the eggs from the pan with a slotted spoon or spatula.

To assemble, place two English muffins on each plate. Top each with one slice of Canadian bacon, a poached egg and 4 ounces of sauce.