Contemporary Eggs Benedict

Contemporary Eggs Benedict

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Credit: Tyler Mock, Food and Beverage Director, Epic restaurant, Columbus, Ga.; Executive Sous Chef, RiverMill Event Centre, Columbus
Sizzle, Winter 2012


1 recipe brioche (recipe follows)
¼ lb. butter
1 recipe crabcakes (recipe follows)
1 recipe sauteed spinach (recipe follows)
1 recipe sous vide egg fried (recipe follows)
1 recipe Choron sauce (recipe follows)

Yield: 4 loaves
2½ lbs. bread flour
1 t. salt
2 oz. fresh yeast
4 oz. warm water
2 oz. sugar
8 eggs
10 oz. milk
1 lb. soft butter

Sauteed Spinach
2 T. blended oil
1 T. butter
2 shallots, minced
3 garlic cloves, minced
1½ lbs. fresh spinach
Salt and black pepper, to taste

Choron Sauce
Yield: 1 pint
6 T. water, divided
2 T. white vinegar
Salt, pepper and paprika, to taste
6 egg yolks
3 cups clarified butter, melted
4 T. tomato paste
Lemon juice, fresh squeezed, to taste

Sous Vide Egg Fried
18 whole eggs
2 cups blended oil
Salt and black pepper, to taste

Pan-Seared Crabcakes
1 cup mayonnaise
2 T. Dijon mustard
1 lemon, juiced
1½ t. Worcestershire sauce
½ t. Tabasco sauce
1½ t. Old Bay seasoning
¼ bunch parsley, chopped
1 lb. lump crabmeat
¾ cup panko breadcrumbs
Blended oil, as needed


1. Sift flour and salt together.

2. In mixer with dough hook, add yeast to warm water. Stir until dissolved. Add sugar; stir until dissolved. Add eggs and milk. Slowly add flour to wet mixture until all flour is incorporated. Gradually incorporate soft butter.

3. Place in greased bowl; refrigerate until set.

4. Remove dough from refrigerator; portion into 4 loaves. Mold into 4 loaf pans.

5. Let proof until double in size. Bake at 350°F until browned, 15-20 minutes.

Sauteed Spinach
Method: In large saute pan, add oil and butter until hot. Add shallots and garlic; saute until starts to brown. Add spinach; cook until tender. Adjust seasoning with salt and pepper. Reserve for service.

Choron Sauce
1. Add 4 T. water, vinegar, pinch of salt, pepper and paprika to small saute pan; reduce by half.

2. In stainless steel bowl, add reduction, remaining water and egg yolks. Whisk over double boiler until ribbons form. (Be careful not to overcook.) Remove bowl from double boiler to towel.

3. Slowly whisk clarified butter into egg mixture, being careful not to separate. Add a little water while whisking if too thick. Add tomato paste after all butter is incorporated. Adjust seasoning, acidity and texture. Store in warm place.

Sous Vide Egg Fried
1. Place eggs in thermo circulator bath set at 64°C for 1 hour.

2. Heat oil in small saucepot to 325°F.

3. Remove eggs from circulator bath. Crack open onto dry clean towel to drain.

4. Place drained eggs in hot oil until golden-brown. Remove. Store on dry paper towel. Season with salt and pepper. Reserve for service.

Pan-Seared Crabcakes
1. In bowl, mix together mayonnaise, mustard, lemon juice, Worcestershire sauce, Tabasco sauce, Old Bay seasoning and parsley.

2. In separate bowl, mix together crab and mayonnaise mixture. Add enough breadcrumbs to bind. Let sit in refrigerator until breadcrumbs soften.

3. Portion and form into 18 cakes. Saute in blended oil until golden-brown on both sides. Reserve for service.

To Assemble:
Slice brioche in ½-inch slices. Spread with butter. Toast on both sides until golden-brown. Place two slices brioche on plate. Stack in order on top: crabcake, sauteed spinach, sous vide egg fried and Choron sauce. Garnish with pancetta and dill or fennel sprig if desired.


18 servings


Breakfast, Sizzle

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