NOLa Creole Eggs Benedict


  • 2 tablespoons vinegar

  • 1 slice of French bread

  • 1 slice country ham, cut width of French bread slice

  • 3 medium eggs

  • 1/2 cup granulated sugar

  • 1 tablespoon vanilla extract

  • 1/4 cup buttermilk

  • 1/2 tsp. onion powder

  • 1/2 tsp. garlic powder

  • 1/2 tsp. cayenne pepper

  • 1/4 cup clarified butter

  • Juice of 1/2 a lemon


  1. Fill a medium pot with water and bring to a boil. Add the vinegar (this is to poach one of the eggs). Fill a second medium pot with water and bring to a boil (this will be used as a double boiler). Slice the French bread on an angle and set to the side. Cut the country ham the same width and length of the French bread set aside. Whisk together one egg, the sugar, vanilla and milk. Dredge the French bread in the egg mixture, fry in a frying pan or on a griddle top and let cool.

  2. Poach one egg in the boiling water and vinegar mixture. When done set aside. Pan fry the country ham and set aside.

  3. Prepare the hollandaise sauce by breaking the last egg into a metal mixing bowl and setting the bowl over the pot of boiling water. Whisk the egg in the bowl over the boiling water. Incorporate the onion powder, garlic powder and cayenne. Once the egg is whisked into a fluffy consistency, slowly drizzle in the clarified butter. Slowly drizzle in the lemon juice to finalize the sauce.

  4. Assemble by laying the French bread on the plate. Add the country ham next, followed by the poached egg. Drizzle the hollandaise sauce over the poached egg. Garnish with fresh parsley.

Makes 1 serving.

Recipe by Irvin W., Flik Indpendent School Dining Chef

#nutfree #breakfast

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