TABLE of CONTENTS

INTRODUCTION

11
13

Cooking Tips and Guidelines

15

Equipment Essentials

EGGS, EGGS, EGGS

ALL-IN-ONE

Poached, Scrambled, Pan-Fried,
and More

Gratins, Flans, Tarts

16

32

From the Oven

19

Poached Eggs, Asparagus, and
Chorizo

35

Gratin of Eggs, Leeks, Bacon, and
St. André Cheese

20

Eggs Benedict with New Orleans
Accents

37

Souffléd Eggs with Ricotta, Spinach,
and Pancetta

22

Best-Ever Scrambled Eggs

39

Parmesan Flans with Parmesan
Crisps

23

Herbed Scrambled Eggs Nestled
in Broiled Portobellos

41

Caramelized Shallot and Ham
Tartlets

42

Grape Tomato and Blue Cheese Tart

45

Spicy Shrimp and Grits

25

Pan-Fried Eggs and Mixed
Mushroom Sauté on Toasted
Sourdough Slices

27

Eggs Baked with Crème Fraîche,
Crab, and Tarragon

28

Potato and Arugula Omelets

Eggs Benedict with New Orleans Accents
I spent my college years in New Orleans, where frequent trips for breakfast at Brennan’s always
included eggs Benedict. Theirs were prepared the traditional way with a toasted English muffin
that was topped with Canadian bacon, a poached egg, and classic hollandaise. For a new version,
I replaced the muffin with andouille-studded cornbread, and the bacon with sliced tomatoes. Of
course, I included the anchor of this dish—a soft poached egg—and for the hollandaise I added a
spicy accent of cayenne. I also made the sauce quickly in a processor rather than slowly at the stove.
Serves 4

Quick Hollandaise Sauce
½ cup/115 g unsalted butter, diced
3 egg yolks, at room temperature
1 tbsp fresh lemon juice

PREP TIME:

15 minutes, plus
40 minutes to make
the cornbread
START-TO-FINISH TIME:

1 hour, including making the cornbread

¼ tsp kosher salt
¼ to ½ tsp cayenne (more for a spicier accent)
Poached Eggs
2 to 3 tbsp cider or white vinegar
4 eggs

MAKE AHEAD:

Partially

4 wedges Sausage-Studded Cornbread
(page 77)
2 ripe tomatoes, sliced
Kosher salt
Freshly ground black pepper
Chopped chives or flat-leaf parsley, for garnish

COOKING TIP:
The cornbread recipe makes enough to serve 8.
If you want to double this recipe, it is easy to
make a double batch of hollandaise and poach
additional eggs.

20

SUNDAY BRUNCH

1. For the Quick Hollandaise Sauce: Heat the butter in a small

saucepan set over medium heat until foaming hot. Pour into
a measuring cup with a spout. Place the egg yolks, lemon
juice, salt, and cayenne in a food processor and process for
5 to 10 seconds to blend. Then, with the processor running,
slowly add about 2 tbsp of the melted butter through the
feed tube. (Most processors have a small hole in the bottom
of the feed tube that will dispense liquids in a thin stream.)
Repeat, adding 2 tbsp of butter at a time, until all has been
incorporated and the sauce is thick and creamy. Pour the
sauce into a heatproof bowl and place it in a shallow pan of
barely simmering water.
2. For the poached eggs: Bring a large frying pan filled half-

way with water to a boil. Add the vinegar and gently break
each egg into a saucer and slide it into the water. Swirl the
water with a wooden spoon while the eggs are cooking.
Cook until the eggs are just set but the yolks are still soft,
3 minutes. Remove with a slotted spoon and drain well.
(If you have an egg poacher, cook according to the manufacturer’s directions until eggs are set.)
3. Halve each cornbread wedge crosswise and arrange slightly

overlapping on each of four dinner plates. Top the cornbread with 2 or 3 tomato slices and then with a poached
egg. Season with salt and pepper. Drizzle warm hollandaise
over each, garnish with chives, and serve.

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