Boudin Cake with Wispy Scrambled Eggs, Andouille, and Blender Hollandaise

boudin cakes

This decadent entrée features an elegant take on Cajun boudin.

Boudin Cake with Wispy Scrambled Eggs, Andouille, and Blender Hollandaise
Makes 6 Servings
  • 3 tablespoons vegetable oil, divided
  • 1 cup diced yellow onion
  • 2 red bell peppers, chopped
  • 1 green bell pepper, chopped
  • ½ cup diced celery
  • 1 jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 1 pound boudin, casings removed, crumbled
  • ¼ cup chopped fresh parsley
  • ¼ cup sliced green onion
  • 6 large eggs, divided
  • 1¼ teaspoons kosher salt, divided
  • 1 teaspoon Creole seasoning*
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • ½ pound andouille sausage, cut in pieces diagonally
  • Blender Hollandaise (recipe follows)
  • Garnish: fresh chives
Blender Hollandaise
  • 6 egg yolks
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons hot sauce
  • 1 teaspoon Creole mustard
  • ½ teaspoon Creole seasoning
  • 1 cup unsalted butter
  1. Preheat oven to 400°.
  2. In a 9-inch skillet, heat 1 tablespoon oil over medium heat. Add yellow onion, bell peppers, celery, jalapeño, and garlic. Cook, stirring occasionally, until softened, 7 to 10 minutes. Transfer to a large bowl, and let cool slightly. Wipe skillet clean.
  3. Add boudin, parsley, green onion, 1 egg, 1 teaspoon salt, and Creole seasoning to the onion mixture, stirring until well combined.
  4. Brush skillet with remaining 2 tablespoons oil. Press boudin mixture into a 1-inch layer in bottom of skillet.
  5. Bake until golden brown and crispy, 20 to 25 minutes. Increase oven temperature to broil. Broil until browned on top, 7 to 10 minutes. Let stand for 15 minutes before slicing.
  6. In another large bowl, whisk together 2 tablespoons water, remaining 5 eggs, and remaining ¼ teaspoon salt. In a large nonstick skillet, melt butter over medium-low heat. Add egg mixture. Cook, stirring occasionally, until set but still creamy, 5 to 7 minutes.
  7. Heat another skillet over medium heat. Add andouille, and cook, stirring occasionally, until browned and crispy, 7 to 10 minutes.
  8. Serve sliced boudin cake with eggs, andouille and Blender Hollandaise. Garnish with chives, if desired.
Blender Hollandaise
  1. In the container of a blender, combine egg yolks, lemon juice, hot sauce, mustard, and Creole seasoning.
  2. In a small pot, melt butter over medium heat, 1 to 2 minutes.
  3. With blender running, add melted butter in a slow, steady stream until smooth and thickened. Use immediately.
*We used Tony Chachere’s Original Creole Seasoning.



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