Bayou Benedict Recipe
bayou topping, poached eggs & housemade hollandaise
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Ingredients
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Ingredients for Bayou Benedict
Method
Directions for Bayou Benedict
- 1
Prepare the Bayou Topping
In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion, bell pepper, and garlic; sauté until softened. Add the sliced Andouille sausage and shrimp, cooking until the shrimp turn pink. Season with Cajun seasoning, salt, and pepper. Cook for an additional 2-3 minutes, then set aside.
- 2
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Gradually whisk in the remaining 2 tablespoons of butter until the sauce thickens. Season with salt and pepper to taste. Remove from heat.
- 3
Poach the Eggs
In a saucepan, bring 2 cups of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Bayou Benedict
Toast the English muffins and place them on plates. Top each half with the Bayou topping, followed by a poached egg. Drizzle with the hollandaise sauce and serve immediately.
