Prep 30 mins
Cook 20 mins
Recipe courtesy Emeril Lagasse, 2006. Show: Emeril Live, Episode: Gospel Brunch. Use DiBs' Creole Essence / Bayou Blast or my Caribbean Conch Fritters With Island ' Hot' Sauce for the recipe for the Essence or Creole Seasoning or Bayou Blast - they all are recipes for the seasoning. We had a trial-run of this dish and it turned out quite expensive - since there were at least 20 of us - the beef fillets were a bit pricey but otherwise the dish is very reasonable.
- 4 English muffins, split in 1/2
- 4 tablespoons butter, at room temperature
- 4 filet of beef, split in 1/2 (6 oz each)
- 2 tablespoons olive oil
- 3 cups water
- 1⁄2 teaspoon white vinegar
- 1 pinch cayenne pepper or 1 pinch crushed red pepper flakes
- 8 eggs, individually cracked into a cup
- 4 egg yolks
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon creole mustard or 1 tablespoon other whole grain mustard
- 1⁄2 lb butter, melted and warm
- 2 teaspoons finely chopped fresh parsley leaves
- 1⁄8 teaspoon essence seasoning (Creole Essence / Bayou Blast)
- 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.
- 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.
- 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.
- 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.
- 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.