I wanted to make something really fancy the other morning. This was inspired from a dish at Stanley, a restaurant my husband worked at for a while. It is the brother restaurant to Stella, both are AMAZING restaurants in the Quarter. Stanley has a dish called the Breaux Bridge Benidict. It was to die for. You must go eat it before attempting this recipe!
It is two peices of toasted french bread, grilled boudin patties, two poached eggs topped with the most decadent sauce ever created, hollandaise!
It is two peices of toasted french bread, grilled boudin patties, two poached eggs topped with the most decadent sauce ever created, hollandaise!
I like to make the hollandaise first:
If you don't have a double brolier you can "make" one: use a large pot and a glass bowl that fits inside it snugly.
If you don't have a double brolier you can "make" one: use a large pot and a glass bowl that fits inside it snugly.
This is my "double broiler".
Fill your pot with water, but do not let the water touch the bottom of the bowl. You want the steam to cook the eggs, not the water. Heat up your water to a simmer and maintain a simmer on medium heat.
In a seperate bowl carefully crack three eggs. Use your fingers to carefully pick up the yolks and place them in your glass bowl. Whisk the yolks. You want to whisk them constantly from now on. Add four table spoons of butter one at a time, letting one melt before adding the next. Add the juice and zest of 1 lemon. Cook until it is pretty thick. Remove glass bowl from heat (careful! It's HOT!). Keep the pot at a simmer. Melt 3/4 cup of butter. As you vigorusly whisk your yolks slowly pour melted butter into bowl.
Now that your arm is about to fall off you are done with the hollidaise! It is enough for four.
Add about 1/4 c of white vinegar to the simmering pot and let it come back up to a simmer, you will poach your eggs in this pot later.
Pre heat the oven to 350. Slice French bread at a 45 degree angle and put on a cookie sheet. Toast in the oven for about 10 min.
I just used store bought boudin to make the patties. Heat a skillet and some olive oils on med high heat. Cut open a link of boudin and form patties using half of a link. Place patties in skillet. Cook as many as you need, one link per person.
Place two pieces of French bread on a plate and top with boudin.
So poaching eggs! By now your pot with viniger has come up to temp. You want it to be just below boiling. The bubbles will break the eggs but you want the water to be very hot. Use a big spoon to crack an egg in. Gently place the egg in the water. Let it cook until the white is cooked through and the yolk is runny. Use a slotted spoon to test it by gently tapping it. Use the same spoon to gently pull the egg out. Use a paper towel to blot off excess water. Place on top of boudin patty. Top with hollidaise. Garnish with dried parsley.
In a seperate bowl carefully crack three eggs. Use your fingers to carefully pick up the yolks and place them in your glass bowl. Whisk the yolks. You want to whisk them constantly from now on. Add four table spoons of butter one at a time, letting one melt before adding the next. Add the juice and zest of 1 lemon. Cook until it is pretty thick. Remove glass bowl from heat (careful! It's HOT!). Keep the pot at a simmer. Melt 3/4 cup of butter. As you vigorusly whisk your yolks slowly pour melted butter into bowl.
Now that your arm is about to fall off you are done with the hollidaise! It is enough for four.
Add about 1/4 c of white vinegar to the simmering pot and let it come back up to a simmer, you will poach your eggs in this pot later.
Pre heat the oven to 350. Slice French bread at a 45 degree angle and put on a cookie sheet. Toast in the oven for about 10 min.
I just used store bought boudin to make the patties. Heat a skillet and some olive oils on med high heat. Cut open a link of boudin and form patties using half of a link. Place patties in skillet. Cook as many as you need, one link per person.
Place two pieces of French bread on a plate and top with boudin.
So poaching eggs! By now your pot with viniger has come up to temp. You want it to be just below boiling. The bubbles will break the eggs but you want the water to be very hot. Use a big spoon to crack an egg in. Gently place the egg in the water. Let it cook until the white is cooked through and the yolk is runny. Use a slotted spoon to test it by gently tapping it. Use the same spoon to gently pull the egg out. Use a paper towel to blot off excess water. Place on top of boudin patty. Top with hollidaise. Garnish with dried parsley.
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