“Michelin-Star Cajun Vegetarian Brunch Delight: Eggs Benedict with Mushroom Gravy and Creole Hollandaise”

Allergens

Eggs, Dairy (Butter)

Ingredients

• 1. 4 English muffins, split and toasted 2. 8 large eggs 3. 1 cup sliced Cremini mushrooms 4. 1/4 cup vegetable broth 5. 2 tbsp unsalted butter 6. 1/4 cup white wine 7. 1/2 tsp paprika 8. 1/2 tsp garlic powder 9. Salt and pepper, to taste 10. 1/2 cup fresh spinach leaves 11. 1 recipe Creole Hollandaise Sauce (see below) Creole Hollandaise Sauce: 12. 4 large egg yolks 13. 1/4 cup fresh lemon juice 14. 1 tbsp water 15. 1 1/2 cups unsalted butter, melted but not hot 16. 1 tsp Creole seasoning 17. Salt and cayenne pepper, to taste

Instructions

1. Prepare the Creole Hollandaise Sauce by whisking together egg yolks, lemon juice, and water in a metal bowl. Place the bowl over a double boiler and whisk constantly until the sauce thickens and doubles in volume. Gradually whisk in melted butter, 1 tablespoon at a time, until fully incorporated. Stir in Creole seasoning, salt, and cayenne pepper to taste. Keep warm.
2. Prepare Mushroom Gravy by sautéing sliced mushrooms in butter over medium heat until tender. Add vegetable broth, white wine, paprika, garlic powder, salt, and pepper. Simmer until the sauce thickens slightly.
3. Poach eggs to desired doneness in a separate pan filled with simmering water mixed with vinegar.
4. To assemble Eggs Benedict, place a split English muffin on each plate. Top with fresh spinach leaves, poached egg, Mushroom Gravy, and finally, Creole Hollandaise Sauce.

Chef’s Insight

The key to this dish is balancing flavors and textures, so feel free to adjust seasoning according to personal preferences.

Notes

The recipe includes a Creole seasoning blend. You can either make it at home or purchase from a store.