Cajun-Style Eggs Benedict Recipe
Cajun-Style Eggs Benedict
Cajun breakfast sandwiches are a delicious alternative to the classic Eggs Benedict. These sandwiches feature biscuits, egg, and andouille sausage instead of English muffins, Canadian bacon, and poached eggs.
The Mornay sauce is a simple cheese sauce that is easy to make. These sandwiches are perfect for breakfast or brunch and can be made ahead of time and reheated.
Melt the butter in a small saucepan over medium-low heat. Stir in the flour for 3 minutes or until the mixture becomes paste-like and light golden brown. Cook over low heat while whisking the milk into the flour mixture.
- Cook and stir for 10 minutes until the mixture is thick and smooth. Season with salt and pepper to taste after adding the parmesan cheese and hot sauce. Warm over low heat.
Meanwhile, keep the biscuits warm in a toaster oven.
- Heat the vegetable oil in a large skillet over medium heat. Place the andouille in the skillet, and cut the side down. Cook until golden brown on one side, flip, and cook until browned on the other. Remove and keep warm.
- Turn the heat down to medium-low. Crack 4 eggs into the hot pan and cook until the egg whites have firmed halfway through, about 1 minute.
Cook for another 10 to 20 seconds until the other side has just formed on the outside. Continue with the remaining eggs.
- Place two biscuit halves, cut-side up, on each plate to assemble. Distribute the andouille sausage among the biscuits, then top with an egg.
- Finally, drizzle some sauce over each egg and serve.