WAVE 3 Chews: Kentucky Eggs Benedict from Bristol Bar & Grille - wave3.com-Louisville News, Weather & Sports

WAVE 3 Chews: Kentucky Eggs Benedict from Bristol Bar & Grille

Kentucky Eggs Benedict (Source: WAVE 3 News) Kentucky Eggs Benedict (Source: WAVE 3 News)
1 teaspoon distilled white vinegar
4 eggs
8 English muffins, split and toasted
8 slices country ham, cooked
Marchand du bourbon (recipe below)
Hollandaise sauce (recipe below)
Chopped parsley (for garnish)

Fill a large saucepan with about 3 inches of water. 

Add in vinegar and bring to a boil. 

Break each egg into the water, careful not to break it. 

Reduce heat to gentle simmer and cook about four minutes until the egg white is set, but yolk is still runny. 

Place two toasted English muffin halves face up on a plate. 

Top with country ham, then poached egg. 

Ladle about one ounce Marchand du bourbon sauce over eggs. 

Drizzle the hollandaise sauce over everything until just covered. 

Garnish with chopped parsley.


Quick hollandaise sauce
2 egg yolks
1 tablespoon lemon juice
Pinch of salt
Pinch cayenne pepper
1 pound butter, melted and held at 180 degrees

In blender, place everything but the butter. 

Pulse to combine. 

Place blender on low speed and slowly drizzle the butter into the mixture until incorporated. If it gets too thick add a little warm water to thin out. 

Taste and add more salt if desired. Keep warm till needed.


Marchand du bourbon
1 stick butter
1 medium yellow onion, finely diced
2 tablespoons chopped garlic
½ cup chopped green onion
½ cup diced ham
½ cup finely chopped mushrooms
1 tablespoon fresh thyme
1/3 cup flour
5 cups beef stock
1 cup bourbon
4 tablespoons Worcestershire sauce
Salt and pepper to taste

In a large sauce pan, melt butter. 

Add the yellow onion, garlic, green onion, ham, mushroom and thyme. 

Sauté for a few minutes. 

Add flour and stir to incorporate into butter. 

Add the beef stock, bourbon and Worcestershire sauce. 

Simmer until it thickens, about 5 minutes. 

Season with salt and pepper. 

Set aside until ready to use.

This recipe was prepared by Chef Richard Doering at Bristol Bar & Grille

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