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Creole Eggs Benedict
by Kadin Burnett (follow)
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
¼ tsp salt
¼ tsp paprika
¼ tsp cayenne pepper
½ cup butter
pinch of chili powder
pinch of pepper
Method
Categories
#Creole
#Eggs
#Benedict
#Easy
#Morning
#Breakfast
#Brunch
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 2
Ingredients
2 eggs
muffin or biscuit
1 large sausage
chives
Hollandaise Sauce
2 tsp lemon juice
¼ tsp salt
¼ tsp paprika
¼ tsp cayenne pepper
½ 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.
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.
Poach eggs in hot water until whites have cooked through, about 4 minutes.
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.
Categories
#Creole
#Eggs
#Benedict
#Easy
#Morning
#Breakfast
#Brunch
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