Cajun Benedict Recipe

Cajun Benedict Directions

1. 1

   Prepare the Crab Cakes

   Cook the mini crab cakes according to the package instructions or your favorite recipe until golden brown. Keep warm.

2. 2

   Make the Swiss Cheese Cream Sauce

   In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly. Gradually whisk in the heavy cream, bringing to a simmer. Add the Swiss cheese, Cajun seasoning, salt, and pepper, stirring until the cheese is melted and the sauce is smooth.

3. 3

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack the eggs into individual bowls and then gently slide them into the simmering water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.

4. 4

   Prepare the Breakfast Potatoes

   Cook the breakfast potatoes by boiling or frying until crispy and golden brown. Season with salt and pepper to taste.

5. 5

   Assemble the Cajun Benedict

   On a plate, place two mini crab cakes. Top each with a poached egg and drizzle generously with the Swiss cheese cream sauce. Serve alongside the breakfast potatoes.