Guide for How To Fix Heavenly Cajun Eggs Benedict Recipe Conveniently

Cajun Eggs Benedict Recipe

What’s better to get a weekend breakfast compared to something yummy and decadent? It’s really a south Louisiana simply takes on the traditional dish.

I want to start with saying that this recipe is tough. Perhaps not too challenging, however you have to understand what you are getting in to before beginning. It is that simple except that you’ve got to time it well for the dish to be one of the maximum quality Frankly, the only area I had difficulty with was that the egg poaching. Therefore let us go through all of it and see what’s what, and I will give out what I have heard on the way.

First let us Arrive at the recipe is Cajun. There are 3 reasons, honestly. The first is that as opposed to utilizing an English muffin whilst the bottom, we’re using slices of French bread. Second, I have made a variant of Hollandaise that is flavoured with Cajun spices. Last, I am Cajun therefore that has gotta rely on something!

While I Have utilized the simple way of creating a Hollandaise sauce, so I have created a modified variant of this traditional sauce by simply substituting the au sec vinegar and peppercorns using lemon juice plus by using my Cajun spices. Lemon whilst the only real acidity is clearly a reasonably common substitution. I must say I do find that the lemon juice and zest combo gives a wonderful flavour base.

Additionally, utilize the best possible eggs. Purchase them that afternoon in the supermarket store or pick them up from the fish’s nest or no matter what you are doing! Fresh eggs poach most useful considering that the albumen (white) is thickest once the egg is not fresh. I have read conflicting things concerning the warmth of the egg whites. Some state start in the room temperature, a few states begin with the eggs very cold. Ultimately, I really actually don’t believe that it matters much. For me personally, the very best factors impacting how well your poached eggs will probably turn out would be the water temperature, inclusion of salt and acid (vinegar) and egg whites.

Some closing Prep thoughts… I highly advise you to browse through this whole recipe before beginning almost any homework job. Additionally, it’s vital to have most of your ingredients prepped before starting some one of their cooking work. You will have to present your focus into this sauce and also the eggs since you are cooking every day. The more attention you are able to present your Hollandaise and poached eggs, the more the higher they should turn out.


  • Eggs
  • 2-3″ pieces of French bread, divide in half (or even two English cakes) — quite gently toasted
  • Cajun
  • 1 rod + 2 tbsp butter, melted
  • 2 tbsp combined lemon juice + tsp
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/8 tsp smoked paprika
  • 1/8 tsp celery salt
  • 1/8 tsp dried dill
  • 1/8 tsp cayenne
  • Poached Eggs Ingredients:
  • 2 tsp kosher salt


  1. At a small-dish pot over low heat, bring two″ of water into a bare simmer. Place a steel bowl within the particular pot to produce a bainmarie. This is the manner in which you’re warm the yolks and continues to keep the sauce hot. Be very careful on the fire heating system. As soon as you pay that kettle with the bowl, then the water temperature tends to grow accordingly make certain that the fire is surprisingly low.
  2. Insert the yolks and among those tbsp of lemon juice/zest into the full bowl of this bain-marie and whisk constantly until mixture is thickened and ribbons shape whenever you pull this slough off out of the jar (should take approximately 45 minutes).
  3. Gradually drizzle in the peanut butter, stirring constantly. If you will find the mix too thick, thin with a very small little space. I’d execute a tsp at any given time. I did not use some other, but tastes vary.
  4. When the butter is completely incorporated, stir at the next tbsp of lemon juice and also the Cajun Spice mixture. Hold over the bain-marie (together with fire turned off) before prepared to dish the dish up. I suggest do this until you poach the eggs. The sauce will probably hold as you poach egg whites. Squeeze several times while hammering to maintain the temperature even.
  5. In a big kettle, warm water, salt, and vinegar into approximately 200 ºF. The water needs to be emptied with busy bubbles however, perhaps not at a rolling boil. Gentle bubbles.
  6. Gently (meticulously) slip an egg to the sport. It’s better for those who crack the egg into a little dish first. Poach just a couple of eggs at at time therefore the temperature of this water will not drop too unexpectedly.
  7. Allow the eggs to cook for approximately three or four minutes approximately. The whites will probably appear pretty stringy at-first. Make patient. They obtain you a much better when they are inside for a short time.
  8. Old egg-whites are somewhat skinnier and also may cause more ribbon and spread on your poached egg whites.

Constructing Last Dish:

  • Place two halves of French bread on a plate
  • Top with a slice of ham on each piece of bread.
  • Carefully place a poached egg on top of each piece of bread.
  • Top that generously with Hollandaise.
  • Finish with green onion slices.
  • Devour!