Recipe: Duff's Restaurant's Creole Eggs Benedict

Is there a better way to start a lazy summer Sunday than with brunch at Duff’s? Or, more specifically, with Duff’s Creole Eggs Benedict? When bartender Matt Voss created this spin on the brunch staple by adding a Big Easy-esque boost to classic Choron sauce – “years ago now,” he said – his brother and Duff’s executive chef Jim Voss put it on the menu. It’s been on the weekend rotation of countless St. Louisans ever since.

Creole Eggs Benedict
Courtesy of Duff's Restaurant's Matt Voss
6 servings

1 Tbsp. olive oil
¼ cup diced green pepper
¼ cup diced onion
¼ cup diced celery
¼ cup green onion
½ Tbsp. minced garlic
1 bay leaf
Dash hot sauce
Dash Worcestershire sauce
½ tsp. kosher salt
½ tsp. white pepper
½ tsp. black pepper
1½ to 2½ Tbsp. lemon juice
4 oz. canned ground tomatoes
½ Tbsp. tomato paste
3 egg yolks
Salt and pepper to taste
2 sticks unsalted butter
6 English muffins
12 oz. thin-sliced Canadian bacon
12 eggs

• Heat the oil in a sauté pan. Add the green pepper, onion, celery, green onion, garlic and bay leaf and sauté for 10 minutes.

• Add the hot sauce, Worcestershire sauce, salt, peppers, ½ tablespoon lemon juice, tomatoes and tomato paste and stir to combine.

• Simmer for 20 to 30 minutes.

• Make the hollandaise sauce: Place the egg yolks, 1 tablespoon lemon juice, and salt and pepper to taste in a blender. Blend for several seconds.

• Melt the butter until bubbling hot; do not brown.

• With the blender running, add the melted butter in a slow, steady stream. Add additional lemon juice, salt and pepper to taste. If the sauce is too thick, it can be thinned with a small amount of warm water.

• Mix ½ cup of the tomato mixture with 1 cup of the hollandaise sauce.

• Spilt and toast the English muffins.

• In a skillet, grill the slices of Canadian bacon, turning once. Keep warm.

• Poach the eggs: Fill a large skillet with 3 inches of water and bring to a boil. Lower the heat to a simmer and gently crack the eggs into the water. Poach the eggs for 3 minutes. Remove the eggs from the pan with a slotted spoon or spatula.

• To assemble, place two English muffins on each plate. Top each with one slice of Canadian bacon, a poached egg and 4 ounces of sauce.