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