Update: The battle is over, but you can watch the replay for tips on how to make Classic Eggs Benedict and a deep-fried update.
Looking for the perfect brunch dish for Easter or Mother’s Day? Don’t miss our live online Battle of the Brunches, Wednesday, March 24, at 4:00 pm EDT. We’ll be streaming live from the FC Test Kitchen, as food editors Melissa Pellegrino and Samantha Seneviratne demonstrate the classic and the updated Eggs Benedict from our April/May issue. A live studio audience will pick the winner, and we’ll be giving away some great prizes to our online audience. Want to share your opinion? Try the recipes and vote below!
|The Classic: Eggs Benedict|
|The Update: Deep-Fried Bacon and Eggs with Lemon and Egg Vinaigrette|
John Ash, Sonoma County, California, chef, cooking teacher, and lover of eggs Benedict, shares his perfectly classic recipe. The key is delicious simplicity-poached fresh eggs, Canadian bacon, toasted English muffins, and a buttery one-bowl hollandaise sauce. Hollandaise sauce may sound complicated, but it’s actually a simple union of lemon juice, egg yolks, and butter.
New York chef Scott Conant gives the classic a creative spin by poaching eggs and bacon, rolling them in an English muffin crumb crust, and deep-frying them until crunchy on the outside and molten inside. The lemony, eggy flavors of hollandaise are mimicked in this vinaigrette of grated hard-boiled eggs, lemon juice and zest, anchovies, and olive oil. Served on a bed of frisée, the dish is dressed with a lemony vinaigrette.
Which will you choose: The best-ever brunch classic or an innovative interpretation?
Recipes by John Ash and Scott Conant
from Fine Cooking #104, pp. 82-85
Photos: Scott Phillips