Cajun Eggs Benedict

• Meat

  • 2 Andouille sausages, cooked

• Produce

  • 1 tbsp Chives, Fresh

• Refrigerated

  • 2 Egg yolks
  • 4 Eggs

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Bread & Baked Goods

  • 2 Chive and cheddar beer biscuits

• Dairy

  • 1/2 cup Butter

Found on lifeasastrawberry.com

Description

Ingredients

• 2 egg yolks
• 2 tsp. lemon juice
• ¼ tsp. salt
• ¼ tsp. smoked paprika
• ¼ tsp. cayenne pepper
• ½ cup (1 stick) butter
• 2 chive and cheddar beer biscuits, halved (you could also use English muffins or whatever biscuits you have on hand!)
• 2 cooked andouille sausages
• 4 eggs
• salt and pepper to taste
• 1 Tbsp. fresh chopped chives, for garnish

Directions

• Add egg yolks, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise - watch the video for a tutorial!)
• Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at at least 200 degrees F.
• 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 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 dont have an immersion blender. I just like the ease of the immersion blender!
• Heat sausages through in the oven or on a grill pan until theyre sizzling hot. It took about 5 minutes on a hot grill pan for my andouille 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.
• Poach each egg in hot water until whites have cooked through, about 4 minutes.
• While eggs are poaching, toast your biscuit halves.
• 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.