Cajun Eggs Benedict


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"Eggs benedict with Andouille sausage and Cajun Hollandaise."

Serves 4 | Prep Time 20-30 minutes | Cook Time 5-10 minutes

Why I Love This Recipe

Due to being "safe at home" during the Covid19 outbreak, we have been having brunch every morning. So it has been the perfect time to experiment with my brunch menu. Cajun Benedicts are a big hit with the family!


Ingredients You'll Need

GF biscuits or GF toast, your choice
2 Andouille sausages, quartered and split lengthwise
8 eggs
For the Cajun Hollandaise:
2 egg yolks
2 t. lemon juice
1/2 t. garlic salt
1/4 t. smoked paprika
1/4 t. old bay or other creole seasoning
1 stick butter, melted and hot


Directions

Cook Andouille sausages over medium heat until browned, then set aside and keep warm. Meanwhile bring a pot of water to a boil and add 1/4 c white vinegar to water. While water is coming to a boil, toast biscuits or bread and split, set aside. Crack eggs and put into cups, slide cups into gently boiling water and slide eggs into water. Put on lid and cook for three minutes. Put egg yolks, spices, and lemon juice in blender and start on low. Increase speed and slowly pour in hot butter. To assemble Cajun Benedicts, put two biscuits or toast halves on plate, top with Andouille sausages, with slotted spoon takes eggs from pot, lay on paper towel, then immediately place on sausage. Pour Cajun Hollandaise over all and Enjoy.


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