Cajun-Style Eggs Benedict

Name: Cajun-Style Eggs Benedict
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 227 grams andouille sausage, halved then cut into 2-inch pieces; 2 Tbsps butter; 4 larges buttermilk biscuits, halved; 8 eggs; 2 Tbsps all-purpose flour; 244 milliliters milk; 25 milliliters grated Parmesan cheese; 1 dash hot pepper sauce; 4 servings salt and black pepper to taste; 55 milliliters vegetable oil

You can never have too many Cajun recipes, so give Cajun-Style Eggs Benedict a try. One portion of this dish contains around 31g of protein, 60g of fat, and a total of 838 calories. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have andouille sausage, butter, vegetable oil, and a few other ingredients on hand, you can make it. It works well as an affordable breakfast. From preparation to the plate, this recipe takes about 35 minutes. Users who liked this recipe also liked California-Style Eggs Benedict, California-Style Eggs Benedict, and California-Style Eggs Benedict.

Instructions

Melt the butter in a small saucepan over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Parmesan

Salt And Pepper

Hot Sauce

All Purpose Flour

Milk

Equipment you will use

Whisk

Meanwhile, warm the biscuits in a toaster oven and keep warm.

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Biscuits

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Toaster

Oven

Heat the vegetable oil in a large skillet over medium heat.

Ingredients you will need

Vegetable Oil

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Frying Pan

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.

Ingredients you will need

Egg Whites

Andouille Sausage

Egg

Equipment you will use

Frying Pan

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.

Ingredients you will need

Andouille Sausage

Biscuits

Sauce

Egg

Equipment

Ingredients

Servings:

227grams

andouille sausage, halved then cut into 2-inch pieces 2Tbsps

butter 4larges

buttermilk biscuits, halved 8

eggs 2Tbsps

all-purpose flour 244milliliters

milk 25milliliters

grated Parmesan cheese 1dash

hot pepper sauce 4servings

salt and black pepper to taste 55milliliters

vegetable oil

Recommended wine: Chardonnay, Cava

Chardonnay and Cavan are great choices for Eggs Benedict. Sparkling wine--with our without orange juice--is an obvious choice for eggs. With buttery hollandaise sauce, though, you might opt for a fuller white wine like chardonnay. The Paul Dolan Vineyards Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Paul Dolan Vineyards Chardonnay Wine

Sourced from the low-lying valleys surrounding the Russian River, an area renowned for producing rich and focused wines, Paul Dolan Vineyards Chardonnay is an exquisitely balanced wine with flavors of ripe pear, crisp apple and a creamy vanilla-spice.