Creole Benedict Recipe

Creole Benedict Directions

1. 1

   Prepare the Ingredients

   Begin by prepping all ingredients. Chop the poblano peppers and cook the bacon until crisp. Remove the bacon from the pan and reserve the bacon fat.

2. 2

   Sauté the Poblano Peppers

   In the same pan with the reserved bacon fat, add the chopped poblano peppers. Sauté over medium heat for about 5 minutes or until they are tender.

3. 3

   Add Corn and Seasoning

   Add the corn kernels and Creole seasoning to the sautéed poblanos. Cook for an additional 3-4 minutes until the corn is heated through. Season with salt and black pepper to taste.

4. 4

   Make the Cream Sauce

   In a separate saucepan, melt the butter over medium heat. Once melted, add the heavy cream and bring to a simmer. Let it simmer for 5 minutes, stirring occasionally to thicken slightly.

5. 5

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.

6. 6

   Assemble the Benedict

   To serve, place some sautéed corn and poblano mixture on a plate. Top with a poached egg, drizzle with the cream sauce, and sprinkle croutons on top.

7. 7

   Garnish and Serve

   Garnish with chopped fresh parsley and additional black pepper. Serve immediately while hot.