This dish features a toasted English muffin topped with spicy andouille sausage, a perfectly poached egg, and creamy sauce flavored with creole mustard and crystal hot sauce. It's finished off with crispy fried shallots sprinkled over the top.

Cajun Eggs Benedict with Andouille Sausage and Fried Shallots

Category Brunch
Prep 20 minutes
Cook 20 minutes
Style Cajun
Technique Simmering
Diet Friendly Gluten-free

Daily Recipe: February 25, 2023

Brunch is the perfect time to experiment with new flavors and textures. This recipe is a Cajun-inspired spin on classic eggs Benedict. We're using spicy andouille sausage in lieu of Canadian bacon and making a creamy sauce with creole mustard and crystal hot sauce. We'll top it all off with crispy fried shallots to add a seasonal twist to the dish.

Ingredients (for 2)

Preparation

  1. Step 1 - 🌡️🍳🥖
    Preheat the oven to 200 degrees to keep the muffins and sausage warm while you make the sauce.
  2. Step 2 - 🍞🍳🔥
    In a small saucepan, melt the butter over medium heat.
  3. Step 3 - 🍞🥄🤏
    Whisk in the flour and cook for 1-2 minutes, stirring constantly, until smooth and bubbly.
  4. Step 4 - 🥛🌶️🍜
    Gradually whisk in the milk, creole mustard and crystal hot sauce. Bring the mixture to a boil, then reduce the heat and simmer until thickened, about 2-3 minutes.
  5. Step 5 - 🥓🍳🔥
    Heat a skillet over medium-high heat, and add the Andouille sausage links. Cook until browned and cooked through, about 8-10 minutes. Remove from skillet and set aside.
  6. Step 6 - 🧅🧂🍴
    Add sliced shallots to the skillet, toss in cornstarch and coat evenly. Heat vegetable oil in a pot over medium heat, and when oil is hot, add the coated shallots to the pot and cook until golden and crispy, 2-3 minutes. Remove shallots from pot and drain on paper towel.
  7. Step 7 - 🍳🥣🌊
    To poach the eggs, bring a large saucepan of water to a simmer. Crack each egg into a small bowl or cup. Create a whirlpool in the water with a spatula, and carefully drop in the first egg. Repeat with the second egg. Cook for 2-3 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a plate lined with a paper towel to dry.
  8. Step 8 - 🍳🥯🥓
    To assemble, place a toasted English muffin half on each plate. Top with an Andouille sausage link, followed by a poached egg. Spoon the creole mustard sauce over the top of each egg, and finish each dish with the fried shallots.
  9. Step 9 - 🍴🔥😋
    Serve hot and enjoy!

Additional

If you want to make this dish even spicier, you can add a sprinkle of cayenne pepper to the sauce. For a lighter option, you can replace the English muffin with a bed of sautéed spinach or kale.