Eggs Benedict Recipe for New Orleans Style Jazz Brunch

Did you catch us on WKRG with WKRG John Nodar yesterday? We whipped up our famous Eggs Benedict, which will be served at next weekend's Jazz Brunch at Azalea Manor!

If you missed it, here's how to make it:

Blender Hollandaise Sauce
3 egg yolks
¼ teaspoon dijon mustard
Juice from two lemons
¼ teaspoon of cayenne pepper
½ cup of melted butter

12 large eggs
12 toasted English Muffins
12 slices of canadian bacon – warmed
Place egg yolks, mustard, lemon juice and cayenne in the blender for about ten seconds or until fluffy. Slowly pour melted butter into blender while it runs. The sauce should thicken quickly. Set sauce aside in a hot water bath to keep warm.
Heat a skillet filled about half way up with water. When the water begins to boil crack the eggs into the water. Cook the eggs for about 3-5 minutes depending on
your desired consistency. Using a slotted spoon remove the eggs and place an egg on top of a toasted english muffin with a warm piece of canadian bacon. Top with Hollandaise sauce

Don't miss the New Orleans Style Jazz Brunch this weekend (August 16) - only $35 per person with a cash bar!
Get your tickets NOW and pick your seating time on our website before its all sold out! www.baygourmetcatering.com/store/tickets

Slow Cooked Beef Brisket with Tomatoes, Vidalia Onions and Rosemary

Slow Cooked Beef Brisket with Tomatoes, Vidalia Onion and Rosemary

• 1 beef brisket
• 2-5 pounds
• 2 cans of diced tomatoes
• 2 vidalia onions, chopped into large pieces
• 4 cups of beef stock
• 6 sprigs of fresh rosemary or 2 tablespoons of dried rosemary
• 1 tablespoon Cavendar’s Greek Seasoning
• 1 teaspoon of McCormick’s Montreal Steak Seasoning
• Olive Oil or Vegetable Oil for browning meat – about 2 tablespoons

Preheat oven to 350

Remove Meat from packing, rinse and pat dry with paper towels.

Sprinkle meat with Cavendar’s Greek Seasoning and Steak Seasoning.

Heat large skillet with oil in pan and brown the brisket on both sides, leaving the fat cap on.

Line 9 x 13 baking pan with aluminum foil.

Place chopped sweet onions and fresh rosemary in the bottom of the pan and lay the browned brisket on top.

Pour diced tomatoes and beef stock over the top of the meat.

Cover the pan completely with aluminum foil and place in oven.

Bake for at least 2 ½ to 3 ½ hours, depending on the size of the brisket. It should be falling apart. Sliced potatoes can be added for the last 45 minutes of cooking if desired.