I've had regular Eggs Benedict at Brennan's in NOLA. This is a version that kicks it up a notch with a little Cajun twist!
Provided by Carolyn Haas
Categories Eggs
Time 25m
Number Of Ingredients 13
Steps:
- 1. FOR THE HOLLANDAISE: Add egg yolk, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender. (Or put ingredients in a regular blender)
- 2. Melt butter until a thermometer registers the butter temperature at at least 200º F.
- 3. Start blending the egg mixture with your immersion blender. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. (Blend in a few teaspoons of water to loosen it before serving, if it's too thick.)
- 4. TO PUT IT TOGETHER: Slice the sausage in half lengthwise and then slice in half again across the middle. Heat sausage pieces in a pan until edges are starting to brown
- 5. Poach eggs in hot water until whites have cooked completely, about 4 minutes.
- 6. While eggs are poaching, toast the English muffin.
- 7. Finally - put two sausage pieces cut-side down on top of each English muffin half. Top with a poached egg, sprinkle with salt and pepper. Drizzle hollandaise sauce over eggs. Garnish with chopped chives.
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