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Creole Eggs Benedict

by Kadin Burnett (follow)
Easy (2445)      Breakfast (503)      Eggs (182)      Brunch (176)      Morning (2)      Creole (1)      Benedict (1)     
This style of eggs benedict has a New Orleans twist, with some added spice and sausage, it's a welcome addition to any breakfast or brunch.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 2

Ingredients

Base

2 eggs
muffin or biscuit
1 large sausage
chives

Hollandaise Sauce

2 egg yolks
2 tsp lemon juice
tsp salt
tsp paprika
tsp cayenne pepper
cup butter
pinch of chili powder
pinch of pepper

Method
Add egg yolks, lemon juice, salt, paprika, and cayenne to a tall cup, or very small mixing bowl.
Melt butter in a sauce pan, and pour into a measuring cup.
Begin mixing or blending the egg mixture while SLOWLY pouring in the melted butter.


butter

If the sauce is too thick, add a tablespoon at a time of water to loosen it.
Slice sausage lengthwise, spreading the two halves apart, lat it face down in a pan, and let fry.


butter

Poach eggs in hot water until whites have cooked through, about 4 minutes.


butter

Toast biscuit/muffin halves while eggs are poaching.
Remove the sausage from the pan and slice it widthwise, to fit the area of the biscuit/muffin.
Place the sausage face down on the muffin.
Place the poached egg atop the sausage.
Generously drizzle the hollandaise sauce overtop the entire creation, and garnish with chives.


butter


Categories
#Creole
#Eggs
#Benedict
#Easy
#Morning
#Breakfast
#Brunch
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