Did you catch us on WKRG with WKRG John Nodar yesterday? We whipped up our famous Eggs Benedict, which will be served at next weekend's Jazz Brunch at Azalea Manor!
If you missed it, here's how to make it:
Blender Hollandaise Sauce
3 egg yolks
¼ teaspoon dijon mustard
Juice from two lemons
¼ teaspoon of cayenne pepper
½ cup of melted butter
12 large eggs
12 toasted English Muffins
12 slices of canadian bacon – warmed
Place egg yolks, mustard, lemon juice and cayenne in the blender for about ten seconds or until fluffy. Slowly pour melted butter into blender while it runs. The sauce should thicken quickly. Set sauce aside in a hot water bath to keep warm.
Heat a skillet filled about half way up with water. When the water begins to boil crack the eggs into the water. Cook the eggs for about 3-5 minutes depending on
your desired consistency. Using a slotted spoon remove the eggs and place an egg on top of a toasted english muffin with a warm piece of canadian bacon. Top with Hollandaise sauce
Don't miss the New Orleans Style Jazz Brunch this weekend (August 16) - only $35 per person with a cash bar!
Get your tickets NOW and pick your seating time on our website before its all sold out! www.baygourmetcatering.com/store/tickets