Description
Spice up your breakfast with this easy homemade Cajun Eggs Benedict!
Ingredients
- FOR THE HOLLANDAISE:
- 2 whole Egg Yolks
- 2 teaspoons Lemon Juice
- ¼ teaspoons Salt
- ¼ teaspoons Smoked Paprika
- ¼ teaspoons Cayenne Pepper
- ½ cups Unsalted Butter
- FOR THE ASSEMBLY:
- 2 whole Cooked Andouille Sausage Links
- 4 whole Eggs
- 2 whole Biscuits (I Like Cheddar Beer Biscuits) Or English Muffins, Halved
- 1 pinch Salt And Pepper, to taste
- 1 Tablespoon Fresh Chopped Chives, For Garnish
Preparation
For the hollandaise sauce:
1. Add egg yolks, lemon juice, salt, paprika, and cayenne into a tall, narrow cup that fits the head of an immersion blender.
2. Melt butter in a saucepan (or in the microwave) until a thermometer registers the butter temperature at a minimum 200 degrees F.
3. Begin blending the egg mixture with the 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 the butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.
Side note: You could also make this hollandaise in a regular blender if you don’t have an immersion blender. I just like the ease of the immersion blender!
For the assembly:
1. Heat sausages in the oven or on a grill pan until they’re sizzling hot. It took about 5 minutes on a hot grill pan for mine to get nice and toasty. Slice each sausage in half lengthwise and then slice each half again across the middle so you have biscuit-sized sausage pieces.
2. Poach each egg in a pot of hot water until whites have cooked through, about 4 minutes. See note below for poaching tips.
3. While eggs are poaching, toast your biscuit halves.
4. Assemble! Place two sausage pieces cut-side down on top of each biscuit. Top each biscuit with a poached egg, followed by a sprinkle of salt and pepper (always season your eggs) and a generous drizzle of hollandaise sauce. Top with chopped chives to garnish and serve immediately.
Notes:
1. You can make the hollandaise in a regular blender if you don’t have an immersion blender (or just don’t want to use it). I just like the immersion blender because it’s quick and easy with not much cleanup!
2. Lately I’ve been adding a splash of white vinegar to the water before I poach eggs. I never used to, but lately I think it’s been helping them come out a little prettier. Water should be just barely simmering for best poaching results! For best results, I crack each egg into a ramekin, then gently tip the egg into the hot water and let it do its thing. Play around with different techniques to find out what works for you!
