Eggs Benedict is by far my favorite breakfast dish. I like how its a combination of flavors and textures from the toasty egg muffin (or a GF hamburger bun), a gently poached egg with runny yolk and a creamy sauce. Aside from the traditional way to prepare it, the dish can also be easily adapted to take on different flavors. For my recent N’awlins Jazz Brunch, I came up with a Cajun Eggs Benedict. Andouille sausage is topped with sauteed spinach, a perfectly poached egg, and a creamy spiced hollandaise sauce to bring it all together…
To jazz up the traditional version, I used andouille sausage for a little kick of spice instead of the usual Canadian bacon. Adding some sauteed spinach added color and some freshness too. But the easy foolproof hollandaise really tied it all up with a hit of spice from Old Bay seasoning. If you’re a fan of eggs benedict, this version is one to try!
recipe from Cook’s Country
Best Country Recipes Magazine 2010
2 tablespoons white vinegar
1 teaspoon salt
12 large eggs
6 English muffins, split & toasted
1 pound sliced Andouille Sausage
1 pound fresh spinach
1 recipe for Spiced Hollandaise
Fill a large 12 inch skillet nearly to the rim with water. Add the vinegar and salt and bring to a boil over high heat. Once it comes to a boil, remove off heat.
Crack an egg into a small bowl and one at a time, carefully pour the egg into the skillet. Repeat with the remaining eggs,being careful not to crowd the pan. (You may want to only poach 6 eggs at a time to avoid crowding.)
Once your eggs are in the skillet, cover the pan and poach the eggs until whites are set but yolks are slightly runny, about 5-7 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
Meanwhile, in a skillet over medium high heat, cook your sausage slices until seared on both sides. Remove from skillet and set aside.
In the same skillet, now empty, add 1 tablespoon oil. When hot, add spinach and cook down until wilted. Season with salt and pepper to taste.
Meanwhile, preheat your broiler. Arrange your toasted English muffins, split side up, on a baking sheet and place a slice of bacon on each. Broil until they begin to brown, about 1 minute.
Arrange sausage slices over each English muffin, Top with a mound of spinach and 1 poached egg. Spoon 1-2 tablespoons of hollandaise sauce over each egg and serve.
recipe from Ina Garten
Yield: Makes 1 cup sauce
12 tablespoons unsalted butter (1 1/2 sticks)
4 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1 teaspoon Old Bay seasoning
Melt the butter in a small sauce pan.
Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and Old Bay in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
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