Triple Threat Benedict Recipe
One Eggs Benedict, one Acadiana Benedict, and one Cajun Benedict
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Ingredients
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Eggs Benedict
Acadiana Benedict
Cajun Benedict
Method
Eggs Benedict
- 1
Prepare the Muffins
Toast the English muffins until golden brown.
- 2
- 3
Prepare the Bacon
In a skillet, cook the Canadian bacon over medium heat for about 2-3 minutes per side until browned.
- 4
Make Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and water. Place over simmering water and whisk until thickened. Gradually whisk in melted butter, and season with salt and pepper.
- 5
Assemble
On each English muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle with Hollandaise sauce.
Acadiana Benedict
- 6
Prepare the Muffins
Toast the English muffins until golden brown.
- 7
- 8
Prepare the Sausage
In a skillet, cook the Andouille sausage slices over medium heat for about 3-4 minutes per side until browned.
- 9
Make Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and water. Place over simmering water and whisk until thickened. Gradually whisk in melted butter, and season with Cajun seasoning.
- 10
Assemble
On each English muffin half, place a slice of Andouille sausage, top with a poached egg, drizzle with Hollandaise, and sprinkle with green onions.
Cajun Benedict
- 11
Prepare the Muffins
Toast the English muffins until golden brown.
- 12
- 13
Prepare the Shrimp
In a skillet, melt butter and sauté the shrimp with Cajun seasoning until cooked through, about 3-4 minutes.
- 14
Make Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and water. Place over simmering water and whisk until thickened. Gradually whisk in melted butter, and season with Cajun seasoning.
- 15