It's been pretty slow on the food front lately...despite the fact that we're in the sports doldrums. Over forty days until the UNC game. So I thought I'd get some of your ideas on variations on the eggs Benedict theme. At the cafe, we've been having crab cake Benedicts....buttered English muffins, fried crab cakes topped with a crabmeat bechemel sauce on which we placed poached eggs topped with Hollandaise sauce. Two weeks ago, we ran out of crab cakes so I substituted fried soft shelled crabs for the crab cakes. It caught on like wildfire. I sold about forty eight of them in four days. So now, I'm thinking of a dish that has grilled beef tenderloin over the muffins topped with Marchand du vin sauce...on top of which the poached eggs and Hollandaise rest. Maybe you guys can come up with a name for it. I'm also thinking of Benedicts with braised Rabbit (Lapin Benedict) or Lamb sirloin cutlets. What do you guys think? I'd really like to come up with something that will be as popular as that breakfast dish that originated in Hammond and spread around the world....you know, "Hammond Eggs" (Ham and eggs):rofl:.
Eggs a la turf. Hoof 'n feather sammich :grin: Marchand du boeuf avec les oeufs Bon Temp Poulet muffin
I think I need to go ride 20 miles after reading this. Sounds like pure decadence to me. You are welcome to make that at our tailgate for any game. :thumb:
I love crab cake benedict. I prefer the crab cakes broiled though. As for a beef, I would think a brisket benedict would be good.
I had the crab cakes Benedict when I was in Abita in December, Steve, I'll have to go back and try a new variety!
I'm really looking forward to that. Last time...I think we ran out of time. Next week I'll try the Beef tenderloin with Marchand du vin sauce type...as a special.
