Garnishing & Serving Eggs Benedict Louisiane

Video Transcript

Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. Now we have everything done, now it's assembly time. The first thing you want to do is put your ham on. Now we kept everything warm in the oven about 200 degrees or even less on the warm setting. So since we need to show you how to do this is taking longer so you want to get your poached egg just sort of move that right onto the ham like that, same thing with this one. Next I like to add the warm Hollandaise over the top we're just going to drizzle this over and use plenty of it if you like. I really like to have a lot of this in because it really soaks in to the muffin and the egg yolk also blends in really well with this. It adds this extra richness to it (same with the other one) this is all very rich that is fine and what we want to do is get some of our little shallots. This is the garnish part so I just like to get a pinch of those and just around the plate now these are nice and sweet just use your fingers these are nice and sweet from being sauted. Again, they have the onion garlic sort of flavor to them then I like to add the shrimp add them around to the top into the sides. Again, this is big enough for two people right here but I kind of like having this amount to myself. Just go ahead and toss the shrimp all around and then our California element here is going to be these beautiful romano tomatoes that we chopped up. Toss that around your plate a little bit and then the avocados is going to add the green with this texture. It's so nice and soft and buttery and it's going to go with all these other textures here and I would suggest this amount for a Sunday brunch for two. Now we have our potatoes that we did earlier, they are nice and crunchy and brown.

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