Cajun Style Eggs Benedict Food

POACHED EGGS, TASSO HAM, GRIDDLE TOMATO AND CAJUN HOLLANDAISE WITH ENGLISH MUFFINS

Steps:

• Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
• For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
• Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
• Hollandaise:
• Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
• Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.

JOEY'S CAFE-STYLE EGGS BENEDICT

Steps:

• Make the hollandaise sauce: Melt the butter in a saucepan over low heat. Remove the pan from the heat and let stand 5 minutes. Skim the foam from the top and discard. Slowly pour the clear butter into a liquid measuring cup, discarding the milk solids in the bottom of pan - you should have 1/2 cup clarified butter.
• In a metal bowl (or the top of a double boiler), combine the egg yolks with the cool water. Whisk until frothy, 1 to 2 minutes. Place the bowl over a pot filled with a few inches of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking, until the eggs are thickened, 5 to 8 minutes. Don't rush this step, because the sauce needs to be based on fluffy cooked eggs. Keep the heat low as well to avoid overheating and scrambling the eggs.
• Remove the bowl from the pot and place it on top of a kitchen towel to keep it from tipping over. Little by little, whisk in 1/2 cup clarified butter. When all the butter is added, whisk in the lemon zest and juice and a pinch each of kosher salt and pepper.
• Make the eggs Benedict: Place the English muffin halves on a flat surface and, one by one, roll over them with a rolling pin so they flatten and expand. Toast them lightly in a toaster oven.
• Fill a large wide pot with about 3 inches of water; bring to a simmer. Add the vinegar (this will help the eggs keep their shape). Crack each egg into a separate small bowl. Gently drop the eggs, one by one and at some distance from one another, into the water. Lower the heat and poach the eggs until the whites are firm and completely white, 2 to 3 minutes. Use a slotted spoon to remove them to a kitchen towel to drain. Season with kosher salt and pepper.
• Season the avocado slices with kosher salt; place on each of the English muffin halves. Top with a poached egg, some of the hollandaise sauce, Cajun seasoning, parsley and sea salt.

CAJUN EGGS

Steps:

• Melt butter in a skillet over medium heat.
• Saute green onions and bell pepper for 4-5 minutes or until tender.
• Add in crawfish; saute for 1 minute or so until light pink.
• Combine eggs, milk, and cajun seasoning/hot sauce to taste in a bowl; add to skillet.
• Scramble until desired doneness is achieved.
• Add more cajun seasoning if necessary; serve immediately.

CAJUN DEVILED EGGS

Steps:

• Slice eggs in half lengthwise.
• Transfer yolks to a bowl; add mayonnaise and Cajun seasoning; mix well.
• Pipe or spoon filling into egg whites.
• Cover and chill at least 30 minutes or up to 24 hours before serving.
• Place eggs on a lettuce-lined serving platter; sprinkle with parsley.

CAJUN-STYLE EGGS BENEDICT

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.