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Creole Eggs Benedict

by Kadin Burnett (follow)
Easy (2874)      Breakfast (581)      Eggs (230)      Brunch (217)      Creole (2)      Morning (2)      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



2 eggs
muffin or biscuit
1 large sausage

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

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.


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