Cajun-Style Eggs Benedict

Cajun-Style Eggs Benedict

5
Shawn 0

"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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Ingredients

35 m servings 843 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 843 kcal
  • 42%
  • Fat:
  • 61 g
  • 94%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 430 mg
  • 143%
  • Sodium:
  • 1616 mg
  • 65%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

5

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 ...

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 exactl...

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.. b...

I LOVED this - I'm 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.