Recipe by Shawn
"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."
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grated Parmesan cheese
hot pepper sauce
salt and black pepper to taste
buttermilk biscuits, halved
andouille sausage, halved then cut into 2-inch pieces
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: There's 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 - I'm always looking for variations on Eggs Benedict, and this one tops them all by far.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun-Style Eggs Benedict
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 549
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