Ingredients Jump to Instructions ↓

  1. 4 English muffins, split in

  2. 4 tablespoons butter, at room temperature

  3. 4 (6-ounce) beef fillets, split in

  4. Essence, recipe follows

  5. 2 tablespoons olive oil

  6. 3 cups water

  7. 1/2 teaspoon white vinegar

  8. Salt

  9. Pinch cayenne pepper

  10. 8 eggs, individually cracked into a cup

  11. 4 egg yolks

  12. 2 tablespoons fresh lemon juice

  13. 1 tablespoon water

  14. 1 tablespoon Creole mustard or other whole-grain mustard

  15. 1/2 pound butter, melted and warm

  16. 2 teaspoons finely chopped parsley leaves

  17. 2 1/2 tablespoons paprika

  18. 2 tablespoons salt

  19. 2 tablespoons garlic powder

  20. 1 tablespoon black pepper

  21. 1 tablespoon onion powder

  22. 1 tablespoon cayenne pepper

  23. 1 tablespoon dried oregano

  24. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat a griddle or large skillet. Brush the muffins with the butter . Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.

  2. Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.

  3. In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.

  4. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice , water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.

  5. To assemble, place the steaks on the English muffins . Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.

  6. Combine all ingredients thoroughly.

  7. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.


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