Charleston Appetizers Recipe List

Poogans Porch

72 Queen Street, Charleston, SC 29402

Fried Green Benedict

Serves 2 People per 2 Eggs

Ingredients for Poached Eggs

1 gallon Water
1 cup Oil
1 cup White or Rice Wine Vinegar
4 Whole Eggs

Ingredients for Hollandaise Sauce

3 Egg Yolks
1 tbsp Cream
1 cup (½ pound) melted Butter, cooled to room temperature
1 tbsp Lemon Juice or White Vinegar
½ tsp Salt
1 dash Cayenne Pepper

Ingredients for Fried Green Tomatoes

1 Green Tomato
1 whole Egg
1 cup Whole Milk
2 cup Flour
2 tbsp Cajun Seasoning
1 tbsp Salt
1 tbsp Pepper
2 cups Peanut Oil

Ingredients for Buttermilk Biscuits

5 lb Self Rising Flour
1 cup Sugar
½ cup Baking Powder
1 lb Shortening
½ gallon Buttermilk

Method for Poached Eggs

• Place water in pot. Add oil & vinegar.
• Bring to a boil and reduce heat to a simmer, so that a few bubbles break the surface every minute or so.
• Crack eggs into separate bowls. If the yolk breaks, get a new egg. The yolk needs to be whole.
• Gently place eggs in the hot water.
• Cook to desired doneness.

Method for Hollandaise Sauce

• Use a small, thick ceramic bowl set in a heavy-bottomed pan.
• Off the heat, put the egg yolks and cream in the bowl and stir with a wire whisk until well blended.
• The mixture should never be beaten, but rather stirred evenly, vigorously, and continuously.
• Place the container over hot water. If you are setting the bowl in water, there should be about 1½” of water in the pan. 
• Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom.
• When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slow so that each addition is blended into the egg mixture before more is added.
• When all the butter has been added, add the lemon or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.
• If you proceed with care your hollandaise should not curdle. If it does, however, don’t panic. Finish adding the butter as best you can. Remove sauce to a small bowl. Clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.

Method for Buttermilk Biscuits

• Combine first 3 ingredients and mix well.
• Add shortening and mix well with hands until shortening is broken up into quarter sized pieces.
• Add buttermilk and mix until all is incorporated.
• Roll out to ¾” thickness and cut with biscuit cutter.
• Place on parchment covered sheet pans ½” apart.
• Bake at 350º until golden brown.

To Plate Fried Green Benedict

• Split a biscuit in half.
• Put a slice of fried green tomato on each half.
• Take a small spoon and press it lightly into the tomato to make a slight indention (this will make it easier for the egg to stay on).
• Add your poached egg into afore mentioned pocket.
• Add hollandaise sauce to taste.
• A light garnish of parsley flecks adds a little color and pizazz.

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