Andouille Or Crawfish Benedict Recipe

Directions for Andouille or Crawfish Benedict

1. 1

   Prepare the Grits

   In a pot, bring 4 cups of water to a boil. Add 1 cup of grits and a pinch of salt. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally until thickened. Stir in cheddar cheese until melted. Set aside.

2. 2

   Cook the Sausage or Crawfish

   In a skillet over medium heat, cook the Andouille sausage until browned. If using crawfish, sauté in the skillet until cooked through. Remove from heat and set aside.

3. 3

   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 (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with cayenne pepper, salt, and black pepper to taste.

4. 4

   Poach the Eggs

   In a pot of simmering water, create a gentle whirlpool. Crack each egg into a small bowl and slide it into the water. Poach for about 3-4 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon.

5. 5

   Assemble the Benedict

   Split and toast the English muffins. Place a piece of sausage or crawfish on each muffin half. Top with a poached egg and generously drizzle with hollandaise sauce. Serve with a side of cheesy grits.