Cajun-Style Eggs Benedict Recipe

Name: Cajun-Style Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1/4 cup grated Parmesan cheese; 1 dash hot pepper sauce; salt and black pepper to taste; 4 large buttermilk biscuits, halved; 1/4 cup vegetable oil; 1/2 pound andouille sausage, halved then cut into 2-inch pieces; 8 eggs

Servings: persons

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated Parmesan cheese
1 dash hot pepper sauce
salt and black pepper to taste
4 large buttermilk biscuits, halved
1/4 cup vegetable oil
1/2 pound andouille sausage, halved then cut into 2-inch pieces
8 eggs

1
Melt the butter in a small saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the milk into the flour mixture, and cook over low heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in the Parmesan cheese and hot sauce; season to taste with salt and pepper. Keep warm over low heat.
2
Meanwhile, warm the biscuits in a toaster oven and keep warm. Heat the vegetable oil in a large skillet over medium heat. Place the andouille pieces into the skillet cut-side-down. Cook until golden brown, then turn over and cook until browned on the skin side; remove and keep warm. Reduce the heat to medium-low. Crack four of the eggs into the hot pan, and cook until the egg whites have firmed about halfway through, about 1 minute. Gently flip the eggs over, and cook 10 to 20 seconds more until the other side has just firmed on the outside. Repeat with the remaining eggs.
3
To assemble, place two biscuit halves onto each plate, cut-side-up. Divide the andouille sausage among the biscuits, then top each biscuit with an egg. Finally, spoon some of the sauce over each egg and serve.

1285

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk, 1/4 cup grated Parmesan cheese, and more.

Yes, Cajun-Style Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun-Style Eggs Benedict

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