Bayou Benedict

Bayou Benedict

Decadent Tasso Hollandaise adds wonderful flavor to this Bayou Benedict.

Bayou Benedict
Serves 8
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  1. 6 large eggs, separated
  2. 3 cups half-and-half
  3. 1 cup butter, melted
  4. 4 cups all-purpose flour
  5. 1 tablespoon Cajun seasoning
  6. 1 tablespoon baking powder
  7. 2 teaspoons salt
  8. 1½ cups grated Parmesan cheese
  9. 3 tablespoons chopped fresh thyme
  10. 2 tablespoons chopped fresh oregano
  11. Poached Eggs, recipe follows
  12. Tasso Hollandaise, recipe follows
  13. Baby arugula
  14. Garnish: crushed red pepper, fresh oregano
  1. Preheat waffle maker according to manufacturer’s instructions. Preheat oven to 200°; place a cooling rack in a rimmed baking sheet, and set aside.
  2. In a large bowl, whisk together egg yolks, half-and-half, and melted butter. In a medium bowl, sift together flour, Cajun seasoning, baking powder, and salt. Add cheese, thyme, and oregano, stirring to combine. Add yolk mixture to flour mixture, 
stirring to combine.
  3. In a separate large bowl, beat egg whites on high speed with a mixer until stiff peaks form. Fold 1/3 of egg whites into flour mixture. Carefully fold in remaining whites.
  4. Pour about 1/3 cup batter into waffle maker. Cook in batches according to manufacturer’s instructions. Transfer waffles to prepared pan. Place in oven to keep warm while making remaining waffles. Serve warm with Poached Eggs, Tasso Hollandaise, and arugula. Garnish with fresh herbs and crushed red pepper, if desired.
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Poached Eggs
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  1. 1 tablespoon distilled white vinegar
  2. 2 teaspoons kosher salt
  3. 6 to 8 large eggs, room temperature
  1. In a medium pan, add enough water to fill two-thirds full; bring to a boil. Reduce heat to a gentle simmer. Add vinegar and salt. Break each egg into a small bowl; pour gently into pan. Cook 3 minutes, or until desired degree of doneness. Using a slotted spoon, carefully remove eggs from pan, and drain. Eggs may be made a day in advance and kept covered in refrigerator. Bring to room temperature before serving.
Louisiana Cookin
Tasso Hollandaise
Serves 6
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  1. 6 large egg yolks, at room temperature
  2. 3 tablespoons fresh lemon juice
  3. 1 tablespoon white wine
  4. 1½ cups butter, melted, cooled, and divided
  5. 1 teaspoon Cajun seasoning
  6. ½ teaspoon kosher salt
  7. ½ teaspoon ground black pepper
  8. ½ pound tasso ham, finely chopped, cooked, and drained
  1. In the top of a double boiler set over a pan of simmering water, whisk together yolks, lemon juice, and wine. Gradually add melted butter, about ¼ cup at a time, whisking constantly until smooth. Add Cajun seasoning, salt, and pepper, whisking to combine. Continue to cook until mixture
  2. is thickened and an instant-read thermometer registers 160°. Stir in tasso. Use immediately.
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    • Tasso ham (often just called ‘tasso’) is a Cajun specialty meat. It is typically a cured, spiced, and smoked piece of pork shoulder (not actually ham, as you might expect based on its proper name). In practice though, tasso can be any meat that is cured, spiced, and smoked according to that method.


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