Bravo! Benedict Recipe

Instructions

1. 1

   Prepare the Buttermilk Biscuits

   Preheat the oven to 425°F (220°C). In a large bowl, mix the gluten-free flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Turn the dough onto a floured surface, knead gently, and roll out to about 1-inch thickness. Cut into rounds and place on a baking sheet. Bake for 12-15 minutes until golden.

2. 2

   Cook the Protein

   For blackened redfish, season the fish with Cajun spices and sear in a hot skillet until cooked through, about 3-4 minutes per side. For crabcakes, pan-fry the crabcakes until golden brown and heated through, about 4-5 minutes per side.

3. 3

   Cook the Eggs

   In a skillet, cook the eggs over easy until the whites are set but the yolks remain runny, about 2-3 minutes.

4. 4

   Prepare the Crawfish Choron

   In a saucepan, combine crawfish tails, tomato sauce, lemon juice, and cayenne pepper. Heat over medium heat until warmed through and well mixed, about 5-7 minutes.

5. 5

   Assemble the Dish

   On a plate, place a biscuit, top with the blackened fish or crabcake, add grilled prosciutto, and place the over-easy eggs on top. Drizzle with crawfish choron sauce and serve with your choice of side.