Eggs Benedict on Summer Cornbread with Brazilian Lobster Tail Medallions Poached in Lemon Butter Beurre Blanc and Topped with Hollandaise
Makeup: Carmela Solon
Hair: Hilario Hufana
Photo: Fifth Stage Photography
Outfit provided by: SF Shirt and Co.
Inspiration: Breakfast at Tiffany’s
Pleasure Points: 4 stars
Prepared by: Chef Dan Donguines
Total Time: 45 minutes
- 1 tablespoon white vinegar
- 1 tablespoon salt
- 1 loaf cornbread
- 2 eggs
- 1 teaspoon butter
- 2 pluches parsley
- 1 par cooked lobster tail and slice on a bias ½ “
- Beurre Blanc
- 1/2 cup of white wine
- ½ fluid ounce white wine vinegar
- ½ fluid ounce lemon juice
- 1 tablespoon finely minced shallots
- 4 ounces of cold unsalted butter, cut in cubes
- ½ shallot, minced
- 3 white peppercorns, crushed
- 3 fluid ounces white wine
- 1 fluid ounce white wine vinegar
- 3 egg yolks
- 1 teaspoon lemon juice
- 8-12 ounces clarified butter
- Cayenne Pepper, as needed
- Kosher Salt, as needed
For Beurre Blanc
Heat the Beurre Blanc Ingredients
1. Into a saucepan we’re going to add the wine, vinegar and shallots.
2. Over medium heat we’re going to bring that to a simmer and reduce it down by about 75-80%. Don’t walk away from it because it will burn quickly, so watch it reduce, until it gets down to this.
3. Now at that point we would turn the heat to low and whisk in our butter
4. Then turn the heat down to low and begin whisking in the butter, 5 or 6 pieces at a time. I like to wait until about half the butter disappears before adding the next few chucks. Keep doing that until all the butter is gone. It will probably take 6 or 7 additions, and all that butter will be incorporated. Remember this was on the lowest heat setting you have.
Season the Beurre Blanc
1. Once it’s all incorporated, season with salt to taste, maybe 1/4 to 1/2 tsp, and your beurre blanc is ready to serve. This is going to make just about a cup of sauce. It is an incredible combination of light and rich – nice and tangy from the reduction.
Prepare the Hollandaise
1. In a small sauce pan, combine the shallots, peppercorns, wine, and white wine vinegar.
2. Place the pan over a low heat on the stove top and reduce to one tablespoon. Do not over reduce.
3. Strain the reduction through a chinois into a small container. Discard any leftover product in the chinois.
4. In a stainless steel bowl, add the egg yolks and shallot reduction.
5. Using a balloon, whip the mixture until ribbon stage. It will look pale yellow and slightly thick.
6. Whisk over a bain-marie until the mixture has just thickened. Do not scramble the eggs. Control the heat by removing and returning the bowl from the bain-marie.
7. Slowly drizzle the lukewarm clarified butter one ounce at a time. If the mixture begins to look shiny, at ½ teaspoon of warm water to reduce the shine, then resume with butter.
8. When the consistency has reached a velvety smooth texture, add lemon juice.
9. Adjust seasoning with kosher salt and add a pinch of the Cayenne Pepper
10. Keep in a warm place and stir occasionally so the sauce will not break until needed
For the Benedict
1. Combine the vinegar, salt and water in a non-reactive sauce pan to make the poaching liquid.
2. Cut the cornbread with a ring 2 ½ “ ring mold and split horizontally. Add butter to a small saute pan and toast the insides lightly
3. Place four lobster medallions in the beurre blanc sauce and warm through till hot
4. With a kitchen spoon stir the poached liquid rapidly in a circle to create a tornado effect.
5. Immediately drop an egg into the center of the swirl
6. Poach egg for 2 – 4 minutes. The yolk should not solidify.
7. Top the cornbread with the two hot lobster medallions. Place egg on top of the lobster. Generously Spoon warm Hollandaise Sauce over the poached egg and garnish with parsley pluche.