||Eggs Basin Street
Eggs Basin Street is a New Orleans breakfast dish, built on the same principal as Eggs Benedict (poached eggs
covered with sauce). While Eggs Benedict consists of poached eggs on a slice of Canadian bacon perched on a split English muffin
and covered with Hollandaise Sauce, Eggs Basin Street consists of poached eggs served on a rice fritter
floating on a plate of red beans, covered in Bearnaise sauce. Everything is cooked with lots of butter, of course.
- Sauteed Spinach
- Hollandaise Sauce
- 1 tbsp unsalted butter
- 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
- Salt and pepper
- 4 large eggs
- 1 tbsp distilled white vinegar
- 2 oz prosciutto or serrano ham, cut into thin chiffonade
- Créole seasoning, for garnish
- Chives, chopped for garnish
- In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook,
stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
- Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat,
then reduce the heat so that the surface of the water barely shimmers.
- Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon,
lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set
and the yolks feel soft when gently touched, 3 to 4 minutes.
- Remove the eggs with a slotted spoon, and place on a large plate.
- Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach
and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
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Last updated: October 12, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.