Eggs Benedict

Eggs Trivette

by Shawnda on March 23, 2013

in Breakfast,Cajun,Crawfish,Eggs Benedict,Mardi Gras,Seafood

Eggs Trivette (Crawfish Eggs Benedict)

What else would you have for breakfast after a crawfish boil but Eggs Benedict with a cajun twist?

Honestly, after as much stuff as we indulged in, we probably should have just had a bowl of lawn clippings for breakfast. And lunch. But I thought that leftover crawfish, bacon, and a spicy hollandaise sauce sounded much better. And no reason to stop the overindulgent train on a weekend before noon, right?

Eggs Trivette (Crawfish Eggs Benedict)

Eggs Trivette

Eggs Benedict gets a Cajun makeover with leftover crawfish tails and a kicked-up hollandaise sauce.

Ingredients

  • For the spicy hollandaise sauce:
  • 3 large egg yolks
  • 1 Tbsp water
  • 1 stick unsalted butter, cut into 8 pieces
  • 1/2-2 tsp Creole mustard (or any brown or dijon mustard)
  • Tobasco sauce
  • Juice from 1/2 a lemon
  • Salt
  • Pepper
  • For each serving:
  • 1 toasted English muffin half
  • 1 slice of cooked bacon
  • 1 poached or fried egg
  • Spoon of leftover crawfish tails, warmed

Instructions

  1. In a heatproof bowl set over a small pot of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
  2. Stir in lemon juice, a few dashes of Tabasco and 1/2 tsp of Creole mustard.
  3. Whisk in 1-2 pieces of butter at a time until melted.
  4. Season with salt and pepper and whisk in additional Creole mustard, if desired (I used 2 tsp total, after reserving some of the sauce for the Creole mustard hater in the house).
  5. Keep warm over the doubler boiler, whisking occasionally.
  6. Build your Eggs Trivette from the bottom-up: toasted english muffin half, bacon (breaking the pieces as necessary to fit), egg, spicy hollandaise sauce, and a spoonful of crawfish tails.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Eggs Benedict con Queso

Hi, my name is–

Queso! QUESO!! KAY-SOOOO!!!!

That’s kind of what happens when we go to Austin. We stop by the original Kerbey Lane Cafe at least once… a day. And before the server can even get his or her name out, my husband is already reaching for his tranquilizer gun.

So maybe it’s not that bad, but I am a certifiable chile con queso junkie. And I’ve never really paid much attention to their menu. (Seriously, they have a menu! Who knew?)

Eggs Benedict con Queso

But a reader recently brought to my attention a dish from that alleged menu: “Eggs Francisco.” Eggs Francisco is an English muffin topped with scrambled eggs, tomatoes, bacon and a scoop of Kerbey queso.

That? That sounds like my kind of breakfast. (Or breakfast for dinner, as it turned out.)

We took a slightly different approach to Eggs Francisco, instead merging Eggs Benedict with a few TexMex and breakfast favorites to create a dish totally worthy of a fancy & pricey brunch: bacon, avocado, pico de gallo, and a generous spoonful of queso.

Eggs Benedict con queso y avocado y bacon y pico de gallo. But you can call ‘em Eggs Benedict con Queso.

Eggs Benedict con Queso

And then you can call it the best thing to happen to Eggs Benedict since butter and homemade English muffins.

I already had English muffins in the freezer and leftover pico and queso in the fridge from the night before, so I really only had to cook the bacon, poach the eggs, and toast the muffins. It took no time at all for it all to come together!

Eggs Benedict con Queso

Eggs Benedict, with a TexMex twist.

Ingredients

  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • Handful of cilantro, chopped
  • Juice of half a lime
  • Salt
  • For each serving:
  • 1 toasted English muffin half
  • Sliced avocado
  • 1 slice of cooked bacon
  • 1 poached or fried egg
  • 1 scoop of warmed chile con queso (this is my favorite recipe)

Instructions

  1. Stir the ingredients for the pico de gallo together in a small bowl and set aside.
  2. Build your Eggs Benedict con queso from the bottom-up: english muffin half, avocado, bacon (breaking the pieces as necessary to fit), egg, queso, and a generous scoop of pico de gallo.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride, Inspired by Kerbey Lane Cafe

Estimated time: 30 minutes

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Eggs Oscar with King Crab

That looks (and sounds!) a lot fancier than it really is. It’s Eggs Benedict, dressed up with leftovers from the previous night’s Burgers Oscar.

“Oscar style” in this house involves asparagus, Bearnaise, and crab – king crab when I don’t have to sell a kidney to afford it. I don’t know what it is about Bearnaise sauce that makes you want to lick the entire pot clean but – wait, I do. It’s the whole stick of butter in the recipe.

Filet Oscar

We serve a few things Oscar style around here: steaks, crostini, and burgers. So adding it to Jason’s “desert island food” Eggs Benedict wasn’t so much a stretch. And it was equally unsurprising that it was plate-licking delicious.

Filet Oscar Crostini

Jason eats Eggs Benedict anyway he can get it: plain, with avocado and chipotle hollandaise sauce, and with king crab. But he completely disapproves of the figure-friendly “Eggs Spin-edict.”

Go figure.

Made of 50% leftovers, the super fancy breakfast comes together in no time. It’s also gone in no time. It’s very much worth the effort night before.

Eggs Oscar with King Crab

Eggs Benedict served Oscar style, with king crab, grilled asparagus, and Bearnaise sauce.

Ingredients

Instructions

  1. Top each English muffin half with an egg.
  2. If using leftover Bearnaise, heat in the microwave on 10-second bursts at 50% power, stirring/whisking in between until warmed.
  3. Warm the crab and asparagus spears and place on top of the egg and muffin.
  4. Divide the Bearnaise sauce between the two plates, spooning over top.
  5. Serve immediately.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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Eggs Benedict Burger

Once a week, we have Fancy Burger Night. We take a pound of lean ground beef and try to make it the unleanest thing we’ll eat all week. And that right there, that was my husband’s latest contribution, The Eggs Benedict Burger.

It’s part breakfast, part dinner, and part 75% arterial blockage. Okay maybe it isn’t that terrible for you…

Crispy bacon, a poached egg, and a spoonful of dreamy hollandaise sauce top a plain burger. Okay, it’s definitely that terrible for you.

Eggs Benedict Burger

Crispy bacon, a poached egg, and hollandaise sauce top this dinner-meets-breakfast burger.

Ingredients

  • For the hollandaise sauce:
  • 3 large egg yolks
  • 1 Tbsp water
  • 1 stick unsalted butter, cut into 8 pieces
  • Juice from 1/2 a lemon
  • Salt
  • Pepper
  • For the burgers
  • 1 lb lean ground beef
  • Salt
  • Pepper
  • Worcestershire
  • 3 eggs, fried or poached
  • 3 slices of bacon, cooked to a crisp
  • English muffins or burger buns

Instructions

  1. Heat grill to medium-high heat.
  2. In a heatproof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
  3. Remove from heat, and stir in lemon juice.
  4. Whisk in 1-2 pieces of butter at a time until melted.
  5. Season with salt and pepper. Keep warm over the doubler boiler, whisking occasionally and adding 1-2 tsp hot water if the sauce thickens too much.
  6. Season ground beef with a pinch of salt, black pepper, and a few dashes of Worcestershire.
  7. Divide ground beef into 3 equal portions and form into a patty.
  8. Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
  9. Assemble on buns and top with crispy bacon, an egg, and a spoonful of hollandaise sauce.

Notes

Yields: 3 servings

Hollandaise sauce adapted from Gourmet

Estimated time: 30 minutes

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