Cajun Eggs Benedict For Two Food

CAJUN-STYLE EGGS BENEDICT

Cajun-Style Eggs Benedict image

Forget the English muffins, Canadian bacon, poaching eggs and harassing Hollandaise sauce. This biscuit, egg, and andouille sausage breakfast topped with a simple Mornay sauce is terrific.

Provided by Shawn

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¼ cup grated Parmesan cheese
1 dash hot pepper sauce
salt and black pepper to taste
4 large buttermilk biscuits, halved
¼ cup vegetable oil
½ pound andouille sausage, halved then cut into 2-inch pieces
8 eggs

Steps:

Melt the butter in a small saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the milk into the flour mixture, and cook over low heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in the Parmesan cheese and hot sauce; season to taste with salt and pepper. Keep warm over low heat.
Meanwhile, warm the biscuits in a toaster oven and keep warm. Heat the vegetable oil in a large skillet over medium heat. Place the andouille pieces into the skillet cut-side-down. Cook until golden brown, then turn over and cook until browned on the skin side; remove and keep warm. Reduce the heat to medium-low. Crack four of the eggs into the hot pan, and cook until the egg whites have firmed about halfway through, about 1 minute. Gently flip the eggs over, and cook 10 to 20 seconds more until the other side has just firmed on the outside. Repeat with the remaining eggs.
To assemble, place two biscuit halves onto each plate, cut-side-up. Divide the andouille sausage among the biscuits, then top each biscuit with an egg. Finally, spoon some of the sauce over each egg and serve.

Nutrition Facts : Calories 843.3 calories, Carbohydrate 45.5 g, Cholesterol 430.2 mg, Fat 61 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 18 g, Sodium 1616.1 mg, Sugar 6.4 g

CAJUN EGGS BENEDICT FOR TWO

Cajun Eggs Benedict for Two image

I've had regular Eggs Benedict at Brennan's in NOLA. This is a version that kicks it up a notch with a little Cajun twist!

Provided by Carolyn Haas

Categories Eggs

Time 25m

Number Of Ingredients 13

Ingredients

HOLLANDAISE WITH A KICK
1 egg yolk
1 tsp lemon juice
1/8 tsp salt
1/8 tsp paprika
1/8 tsp cayenne pepper
1/4 c butter (1/2 stick)
PUTTING IT TOGETHER-
1 english muffin
1 andouille sausage
2 eggs
salt and pepper, to taste
chives, for garnish

Steps:

1. FOR THE HOLLANDAISE: Add egg yolk, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender. (Or put ingredients in a regular blender)
2. Melt butter until a thermometer registers the butter temperature at at least 200º F.
3. Start blending the egg mixture with your immersion blender. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. (Blend in a few teaspoons of water to loosen it before serving, if it's too thick.)
4. TO PUT IT TOGETHER: Slice the sausage in half lengthwise and then slice in half again across the middle. Heat sausage pieces in a pan until edges are starting to brown
5. Poach eggs in hot water until whites have cooked completely, about 4 minutes.
6. While eggs are poaching, toast the English muffin.
7. Finally - put two sausage pieces cut-side down on top of each English muffin half. Top with a poached egg, sprinkle with salt and pepper. Drizzle hollandaise sauce over eggs. Garnish with chopped chives.

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