Breaux Bridge Benedict
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Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant –New Orleans, LA
Adapted by
December 2009
Yield: 1 serving


2 eggs
2 pork boudin patties
1 teaspoon clarified butter
2 slices French baguette, sliced cross-wise 2-inches thick
1 slice American cheese
1 ounce smoked ham, diced
2 ounces hollandaise sauce
Chopped scallion greens

Bring water to boil in a sauce pan, then lower the heat. Handling one egg at a time, crack the egg into a small cup and then gently drop into the water. Use a spoon to nudge the egg white closer to its yolk. Turn off the heat and let it sit for 4 minutes until the egg whites are cooked.

In the meantime, put the boudin patties in a preheated, non-stick sauté pan with the clarified butter over medium heat. When the patties are golden brown, flip over and cook the other side.

Toast the bread and then transfer to a sheet pan. Place the boudin patties atop the bread, add a cheese slice, and top with the diced ham. Put in a broiler for about 3 minutes or until the cheese starts to melt. Remove from the broiler, place the poached eggs on top, and ladle on the hollandaise sauce. Sprinkle with scallions.

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