Andouille Eggs Benedict
Yield: 2 Servings
Ingredients
- 2 links of Richard's Premium Andouille Smoked Sausage
- 2 egg yolks
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 1/3 tsp cayenne pepper
- 1/2 cup (1 stick) butter
- 2 English muffins, halved
- 4 eggs
- Salt and pepper, to taste
- 1 Tbsp fresh chopped chives, for garnish
Directions
- Add egg yolks, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender. (*Note: you could also make this hollandaise in a regular blender if you don’t have an immersion blender.)
- Melt butter in a saucepan, or in the microwave, until a thermometer registers the butter temperature at at least 200° F.
- Begin blending the egg mixture with the 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. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.
Assembly
- Heat the Richard’s Andouille Smoked Sausages in the oven or on a grill pan until they’re sizzling hot. It may take about 5 minutes on a hot grill pan for the andouille to get nice and toasty. Slice each sausage in half lengthwise and then slice each half again across the middle so you have biscuit-sized sausage pieces.
- Poach each egg in hot water until whites have cooked through, about 4 minutes.
- While eggs are poaching, toast your muffin halves.
- Assemble! Place two sausage pieces cut-side down on top of each muffin. Top each muffin with a poached egg, followed by a sprinkle of salt and pepper (always season your eggs!) and a generous drizzle of hollandaise sauce. Top with chopped chives to garnish and serve immediately.
Purchase Richard's Cajun food online 
Purchase Richard's Cajun food online
