Moe's Cajun Breakfast Recipe
Hashbrowns with green peppers, onions, mushrooms, Cajun sausage, over easy eggs, cheese, Moe's special Hollandaise sauce, & toast
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Ingredients
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Hashbrowns
Eggs
Cheese
Moe's Special Hollandaise Sauce
Toast
Method
Prepare the Hashbrowns
- 1
Cook the Hashbrowns
In a large skillet, heat a tablespoon of oil over medium heat. Add the frozen hashbrowns and cook until golden brown, about 5-7 minutes.
- 2
Cook the Eggs
- 3
Prepare the Eggs
In a non-stick skillet, add a small amount of oil or butter. Crack the eggs into the skillet and cook them over easy, about 2-3 minutes on each side. Season with salt and pepper.
Make Moe's Special Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the stick of unsalted butter over low heat until completely melted.
- 5
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until well combined.
- 6
Combine and Whisk
Slowly whisk the melted butter into the egg yolk mixture until the sauce is smooth and creamy. Adjust seasoning with salt and cayenne pepper to taste.
Toast the Bread
- 7
Toast the Bread
While the hollandaise sauce is being made, toast the bread slices until golden brown.
Assemble the Dish
- 8
Combine Everything
On a plate, layer the hashbrowns with the Cajun sausage and vegetables, place the over-easy eggs on top, sprinkle with shredded cheddar cheese, and drizzle with Moe's special Hollandaise sauce. Serve with toast on the side.
