A quick blender Hollandaise sauce makes this dish a breeze.
Bayou Eggs Benedict
Makes 6 Servings
- 1 (16-ounce) package andouille sausage
- 2 tablespoons white vinegar
- 12 large eggs
- 1 (12-ounce) package English muffins, split and toasted
- Spicy Hollandaise (recipe follows)
- Garnish: smoked paprika, fresh sliced chives
- 4 egg yolks
- 2 tablespoons fresh lemon juice
- 1 tablespoon hot sauce
- 1 teaspoon Creole mustard
- ¾ teaspoon kosher salt
- ⅛ teaspoon smoked paprika
- 1 cup unsalted butter
- Heat a large skillet over medium heat.
- Cut andouille crosswise into 4-inch pieces; cut pieces lengthwise three-fourths of the way through. Place andouille, cut side down, in skillet, and cook until golden and crispy, about 5 minutes. Turn, and cook until crispy, about 5 minutes.
- In a shallow stockpot, pour water to a depth of 2 inches; add white vinegar, and heat over medium-high heat. (Keep water at a steady simmer.) Gently crack eggs into water. Cook until egg whites are set and yolks have reached desired doneness, 2 to 3 minutes. Using a slotted spoon, gently remove eggs, letting excess water drain off.
- Top each English muffin half with 1 piece of andouille and 1 poached egg. Spoon Spicy Hollandaise over eggs. Serve immediately. Garnish with paprika and chives, if desired.
- In the container of a blender, combine egg yolks, lemon juice, hot sauce, mustard, salt, and paprika. Cover and process until well combined, about 10 seconds.
- In a skillet, heat butter over medium heat until melted and hot, 1 to 2 minutes. (Do not let butter cool.)
- With blender running, add melted butter in a slow, steady stream until mixture is smooth and thickened. Use immediately.