Source: Recipe from Chef Jim Gerhardt
A classic Eggs Benedict dish served Kentucky style. The coffee and brown sugar in the sauce add a distinctive flavor.
Red Eye Hollandaise:
16 egg yolks
1 tbsp. water
2 lb. butter, melted and clarified
Juice from 4 lemons
2 tsp. salt
4 dashes hot sauce
2 qt. water
1 tsp. white vinegar
8 sourmash bourbon biscuits (see note)
1 lb. country ham, sliced thin
2 cups strong coffee
1 tsp. brown sugar
- Start the hollandaise by setting a stainless bowl over simmering water. Beat yolks and water until stiff peaks appear. Slowly add clarified butter, lemon juice, salt and hot sauce until blended. Set aside.
- Heat water to simmering; add vinegar and a dash of salt. Hold at a simmer.
- Per order, heat one biscuit and split. Sauté 2 oz. country ham and set on biscuit halves. Deglaze pan with 1⁄4 cup coffee. Add 1⁄8 tsp. sugar. Meanwhile, heat one portion hollandaise and poach 2 eggs in the simmering water.
- To finish, add coffee mixture to hollandaise and season. Top ham and biscuits with eggs. Nap with Red Eye Hollandaise.
Note: Sourmash Bourbon Biscuits are a Seelbach secret recipe, based on the spent grains left over from the bourbon-making process. Traditional baking powder biscuits can be substituted.