Cajun Style Eggs Benedict Recipes

CAJUN EGGS BENEDICT FOR TWO

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.