Crispy Boudin Benedict Recipe

Form and bread patties

Break the removed-casing boudin into bowl and mix briefly to even texture. Portion into 4 equal patties (~4 oz each) and shape into compact 1/2–3/4-inch thick rounds. Season a little with 1/2 tsp salt and 1/4 tsp pepper. Place flour in a shallow bowl, beat the egg in another bowl, and place panko in a third bowl. Dredge each patty in flour, shake off excess, dip in beaten egg, then press into panko to coat evenly.

Fry until crispy

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / oil should sizzle when a few panko crumbs are dropped in). Fry patties in batches 2–3 minutes per side, pressing gently so they brown evenly, until golden brown and crisp. Transfer to a wire rack set over a sheet pan to drain and keep warm in a low oven (200°F) if needed.

Cook the diced bacon in a medium skillet over medium heat until fat renders and pieces are crisp, about 8–10 minutes. Reserve 1 tablespoon of bacon fat in the skillet and drain the rest on paper towels or remove excess.

Add the minced onion to the reserved bacon fat and sauté over medium heat until translucent and soft, about 4–5 minutes. Add the chopped jalapeños and cook 2–3 minutes until softened.

Stir in brown sugar, apple cider vinegar, maple syrup and Dijon mustard. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick and jammy, about 6–8 minutes. Add the cooked bacon back in, stir to combine, and season with 1/4 tsp black pepper. Taste and adjust sweetness or heat if desired. Keep warm.

Make a quick tarragon shallot reduction: in a small saucepan, combine white wine vinegar, white wine, minced shallot and half of the chopped tarragon. Simmer over low-medium heat until reduced to about 1 tablespoon, 4–6 minutes. Strain solids and reserve the liquid; discard solids.

Set up a double boiler (saucepan with simmering water and a heatproof bowl fitted on top, not touching the water). Add the 3 egg yolks and the strained reduction liquid to the bowl and whisk constantly over gentle heat until the mixture slightly thickens and reaches about 160°F (5–7 minutes).

Very slowly drizzle the warm melted butter into the yolk mixture while continuously whisking to build an emulsion. Pour in a thin, steady stream and keep whisking until sauce is thick, glossy and coats the back of a spoon. If it becomes too thick, whisk in 1 tsp warm water to loosen slightly.

Once emulsified, remove from heat and stir in the remaining chopped tarragon, fresh arugula (blitz briefly with an immersion blender or finely chop and whisk into the sauce for color and peppery flavor), lemon juice, 1/2 tsp salt and 1/8 tsp white pepper or pinch cayenne. Taste and adjust seasoning. Keep warm over the warm (not hot) double boiler; do not overheat or the sauce will separate.

Bring a large shallow saucepan of water to a gentle simmer and add 1 tablespoon white vinegar. Create a gentle vortex with a spoon. Crack one egg into a small ramekin and gently slip into the center of the vortex. Poach for 3–3.5 minutes for a runny yolk (adjust 4–4.5 minutes for medium). Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs (work in batches of 2).

Lightly toast the English muffins or brioche. Place one toasted muffin half on each plate. Top each with a crispy boudin patty, a generous spoonful (about 1–2 tbs) of jalapeño bacon jam, then carefully place a poached egg on top.

Spoon the warm arugula béarnaise around and over the eggs (about 2–3 tbs per serving), finish with a few arugula leaves or microgreens, a light sprinkle of coarse salt and freshly ground black pepper. Serve immediately.