Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Oysters Rockefeller Benedict
Bold Benedicts. For a Sunday brunch, serve customers Oysters Rockefeller Benedict with TABASCO® brand Original Pepper Sauce for a flavorful dish...
Servings
4
4
Cuisine Type
- american
Day Part
- breakfast
Main Ingredient
- Seafood
- Eggs
Bold Benedicts. For a Sunday brunch, serve customers Oysters Rockefeller Benedict with TABASCO® brand Original Pepper Sauce for a flavorful dish.
Ingredients
Oysters, shucked - 8 ea.
Plum tomatoes, cut in half, de-seeded - 8 halves
Original TABASCO® brand Pepper Sauce - 1/4 cup
Wild spinach, chopped - 6 oz.
Shallot, minced - 2 Tbsp.
Heavy cream - 1/4 cup
Pernod - 2 Tbsp.
Poached eggs - 8 ea.
Hollandaise sauce - 1/4 cup
Buttermilk - 1/4 cup
Panko breadcrumbs - 2/3 cup
Vegetable oil - 2 cups
Olive oil - 1 Tbsp.
Steps
Place the shucked, clean oysters into the buttermilk.
In a medium sauté pan over medium-high heat, add the olive oil and shallots. Cook for 3 minutes until clear.
Add the chopped spinach; cook for 1 minute until fully wilted. Add the Pernod, cook for 1 minute. Add the heavy cream, cook over medium heat until cream is 80% evaporated, 3-5 minutes, then add 2Tbsp. Original TABASCO® Pepper Sauce.
In a 4 qt. sauce pan add the 2 cups of vegetable oil and heat to 325°F.
Remove the oysters from the buttermilk shaking off any excess liquid and lay in the panko breadcrumbs.
When the oil is at temp, fry the osyters until the panko is golden brown, approximately 25-45 seconds.
Lay 2 tomato halves on a plate, fill the cavity with creamed spinach, lay 1 poached egg over spinach, spoon 1Tbsp. TABASCO® hollandaise over egg, and place 1 fried oyster on top of hollandaise.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}