Jan 262012

This is a variation of Eggs Benedict. Instead of eggs, fried oysters

are placed on top of the English muffins. Visko’s, a closed restaurant

on the Westbank of New Orleans, had a dish like this. Their Oysters

Meaux was made with a sauce that had a touch of Pommery mustard in it. Pommery Mustard is a mustard imported

from  Meaux France. My recipe uses the traditional Hollandaise sauce. This is another brunch

dish that is great at dinnertime.

Hollandaise Sauce

4 English Muffins split and buttered

8 sliced Canadian Bacon


32 medium Fried Oysters



In a medium skillet over medium-high heat, brown the bacon.

To Assemble

Place two halves of English muffin on a serving plate. Place a slice

of Canadian bacon on each muffin half. Place 4 fried oysters on each

muffin half. Top with hollandaise sauce and serve immediately.

The Hollandaise Sauce recipe is from a previous blog post.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.