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Share your recipes June 2016

Food Ventures

New Orleans Benedict

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Recipe from Breakfast for Dinner by Carol Hilker

Serves 4.


4 eggs

4 un-sugared beignets or un-sugared doughnuts, sliced in half, or substitute with French bread

4 Cajun-style andouille sausages, cooked and sliced (or other spicy smoked pork sausage)

2 spring onions/scallions, thinly sliced

 

Cajun hollandaise

8 egg yolks

1 tablespoon of finely grated lemon zest

¼ cup freshly squeezed lemon juice

2 & ½ sticks unsalted butter, melted

A little hot water, if needed

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon Kosher salt

¼ teaspoon smoked paprika

¼ teaspoon celery salt

¼ teaspoon dried dill

¼ teaspoon cayenne pepper

 

Making the Cajun hollandaise in a small saucepan or pot set over low heat. Bring 2 inches of water to a bare simmer. Place a metal bowl over the pot to form a bain-marie. Add the yolks, half of the lemon juice and all of the zest to the bowl of the bain-marie and whisk constantly until the mixture is thickened and ribbons form when you pull this whisk away (should take about 4 – 5 minutes.) The yolks should double to triple in volume.

Slowly whisk in the melted butter, stirring constantly. If the mixture is too thick, add a little hot water as needed. Once the butter is fully incorporated, stir in the second half of lemon juice and all the spices. Turn off the heat but keep the mixture over the hot water to help maintain the heat.

To poach the eggs, bring 1 inch water to the boil in a medium pan. Lower the heat so that small bubbles for on the bottom of the pan and break to the surface only occasionally. Crack the eggs into the water one at a time, holding the shells close to the water’s surface and letting the eggs slide out gently. Poach the eggs, in two batches to keep them from crowding, 6 minutes for soft cooking. Lift the eggs out with a slotted spoon and pat dry with a paper towel.

Arrange the halved doughnuts or beignets on plates and carefully place a few slices of the cooked andouille sausage and a poached egg on top of one half. Cover in Cajun hollandaise, finish with sliced spring onion/scallions and top with the other beignet or doughnut half.

Serve immediately.

 


Ann's Article:

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