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Kentucky Benedict
A classic Eggs Benedict dish served Kentucky style. The coffee and brown sugar in the sauce add a distinctive flavor...
Servings
8
8
Cuisine Type
- american
Day Part
- breakfast
Main Ingredient
- Coffee
- Meat
Source: Recipe from Chef Jim Gerhardt
A classic Eggs Benedict dish served Kentucky style. The coffee and brown sugar in the sauce add a distinctive flavor.
Ingredients
Red Eye Hollandaise:
16 egg yolks
1 tbsp. water
2 lb. butter, melted and clarified
Juice from 4 lemons
2 tsp. salt
4 dashes hot sauce
Eggs Benedict:
2 qt. water
1 tsp. white vinegar
Salt
8 sourmash bourbon biscuits (see note)
1 lb. country ham, sliced thin
2 cups strong coffee
1 tsp. brown sugar
16 eggs
Steps
Start the hollandaise by setting a stainless bowl over simmering water. Beat yolks and water until stiff peaks appear. Slowly add clarified butter, lemon juice, salt and hot sauce until blended. Set aside.
Heat water to simmering; add vinegar and a dash of salt. Hold at a simmer.
Per order, heat one biscuit and split. Sauté 2 oz. country ham and set on biscuit halves. Deglaze pan with 1⁄4 cup coffee. Add 1⁄8 tsp. sugar. Meanwhile, heat one portion hollandaise and poach 2 eggs in the simmering water.
To finish, add coffee mixture to hollandaise and season. Top ham and biscuits with eggs. Nap with Red Eye Hollandaise.
Note: Sourmash Bourbon Biscuits are a Seelbach secret recipe, based on the spent grains left over from the bourbon-making process. Traditional baking powder biscuits can be substituted.
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