Recipe: CajunStyle Eggs Benedict

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Forget the English muffins, Canadian bacon, poaching eggs and harassing Hollandaise sauce. This biscuit, egg, and andouille sausage breakfast topped with a simple Mornay sauce is terrific.

Cajun-Style Eggs Benedict Ingredients

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk

  • cup grated Parmesan cheese

  • 1 dash hot pepper sauce

  • salt and black pepper to taste

  • 4 large buttermilk biscuits, halved

  • cup vegetable oil

  • pound andouille sausage, halved then cut into 2-inch pieces

  • 8 eggs

How to Make Cajun-Style Eggs Benedict

  1. Melt the butter in a small saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the milk into the flour mixture, and cook over low heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in the Parmesan cheese and hot sauce; season to taste with salt and pepper. Keep warm over low heat.

  2. Meanwhile, warm the biscuits in a toaster oven and keep warm. Heat the vegetable oil in a large skillet over medium heat. Place the andouille pieces into the skillet cut-side-down. Cook until golden brown, then turn over and cook until browned on the skin side; remove and keep warm. Reduce the heat to medium-low. Crack four of the eggs into the hot pan, and cook until the egg whites have firmed about halfway through, about 1 minute. Gently flip the eggs over, and cook 10 to 20 seconds more until the other side has just firmed on the outside. Repeat with the remaining eggs.

  3. To assemble, place two biscuit halves onto each plate, cut-side-up. Divide the andouille sausage among the biscuits, then top each biscuit with an egg. Finally, spoon some of the sauce over each egg and serve.

Cajun-Style Eggs Benedict Nutritions

  • Calories: 843.3 calories

  • Carbohydrate: 45.5 g

  • Cholesterol: 430.2 mg

  • Fat: 61 g

  • Fiber: 1.1 g

  • Protein: 28.6 g

  • SaturatedFat: 18 g

  • ServingSize:

  • Sodium: 1616.1 mg

  • Sugar: 6.4 g

  • TransFat:

  • UnsaturatedFat:

Cajun-Style Eggs Benedict Reviews

  • I made the sauce described in this recipe this weekend to eat over an andoille hash with poached eggs. While the sauce was easy and smooth, it was a little bland. I put a lot more than a dash of hot sauce and it still needed a little something else.

  • I made the recipe and added the photo. I was forced to crop it so – – I will say this: Theres a lot of variables to this dish. Basically, the sausage, cheese and hot sauce. I made it exactly as the recipe called for w/good Parmesan (Not in a can), butcher shop sausage & Crystal Hot Sauce (2 Tbl). It was pretty good. Not, "Knock Your Socks Off Good" but not bad. The only think I varied was the eggs. I like mine lookin atcha.

  • All these ingredients are great individually as a meal (love me some andouille sausage).. the sauce is a little weak for me I like a mighty roundhouse kick from my sauces haha good breakfast.. buuut I wouldnt classify this as a eggs benedict dish

  • I LOVED this – Im always looking for variations on Eggs Benedict, and this one tops them all by far.

  • This Egg Benedict is soulful in Flavor Reminds Me of my 2nd Home New Orleans, LA.

  • We definitely have a winner here The only change I made was to make low carb biscuits instead of buttermilk. Everything melds together so nicely. Great recipe

Source: CajunStyle Eggs Benedict

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