Cajun Eggs Benedict

Name: Cajun Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1/2 lb andouille sausage, sliced; 4 English muffins, split; 1/2 cup unsalted butter, melted; 4 egg yolks; 2 tsp lemon juice; 1 tsp Cajun seasoning; 4 eggs; 2 tsp white vinegar

Poached eggs and spicy browned andouille sausage served over toasted English muffins, topped with a seasoned Cajun hollandaise sauce.

30 minMediumServes 4540 cal/serving

CajunBreakfastStovetopStandardNut-FreeSoy-FreeCorn-Free

Ingredients

1/2 lb andouille sausage, sliced
4 English muffins, split
1/2 cup unsalted butter, melted
4 egg yolks
2 tsp lemon juice
1 tsp Cajun seasoning
4 eggs
2 tsp white vinegar

Instructions

1

Brown 1/2 lb sliced andouille sausage in a skillet over medium heat for 5 minutes until internal temperature reaches 160°F.
2

Whisk 4 egg yolks, 2 tsp lemon juice, and 1 tsp Cajun seasoning in a heatproof bowl over simmering water.
3

Slowly whisk in 1/2 cup melted unsalted butter until sauce thickens, then remove from heat.
4

Simmer water with 2 tsp white vinegar in a saucepan, create a vortex, and poach 4 eggs for 3 minutes.
5

Toast 4 split English muffins, top each half with 1/2 lb sliced andouille sausage, a poached egg, and sauce.

Questions

Can I make Cajun Eggs Benedict dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Cajun Eggs Benedict keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Cajun Eggs Benedict?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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