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    Home » Recipes » Breakfast and Brunch

    Cajun Inspired Eggs Benedict

    Published: Mar 4, 2015 · Last Updated: Feb 6, 2023

    Jump to Recipe

     Put a spin on classic brunch recipe with this Cajun Inspired Eggs Benedict! Soft cheddar beer biscuits topped with andouille sausage, poached eggs, and a spicy homemade hollandaise sauce.

    This post contains affiliate links: if you buy something we'll earn a small commission at no cost to you.

    Eggs benedict on a wooden serving board in front of a tall glass of beer. this recipe

    I've got New Orleans on my mind.

    It's not just the sunshine and the food (THE FOOD OMG) and the great music around every corner.

    While I count down the days until our next trip to the Big Easy, I keep myself busy by bringing a bit of NOLA-inspired flavor to my kitchen in the form of this Cajun Eggs Benedict.

    I'm kind of in love with it.

    Eggs benedict stack topped with spicy hollandaise.

    You may know I've been a little obsessed with putting eggs on top of everything lately.

    Combine that with a strong urge for these Chive and Cheddar Beer Biscuits, some Andouille sausage in my fridge, and my 24/7 New Orleans trip planning, and the obvious choice is to make a Cajun-inspired Eggs Benedict.

    Eggs benedict on a wooden serving board.
    Love this recipe? Try my simple gruyere biscuits next!

    This recipe is deceptively simple, folks - don't ever let people tell you that homemade eggs benny is difficult or too hard to make, because those people are liars.

    I make hollandaise with my immersion blender and I love love love it. I get a perfect hollandaise every time, no whisking required.

    (Side note: have you ever actually tried to whisk hollandaise by hand? It takes way too many dishes and way too much attention and has way less immersion blender-ing. I'll take my lazy version, thank-you-very-much).

    This particular hollandaise gets a bit of a kick from some paprika and cayenne pepper, but the real spice comes from a sizzling andouille sausage snuggled up between a toasted Chive and Cheddar Beer Biscuit (best decision ever. EVER.) and an excessive a perfectly appropriate amount of buttery, rich, slightly spicy hollandaise.

    Eggs benedict on a white plate next to a tall glass of beer.

    Basically, this Cajun Eggs Benedict needs to be your new best breakfast friend.

    Egg yolk running down the side of eggs benedict.

    Love this recipe? Try our easy crabcake eggs benedict →

    Print
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    Two eggs benedict servings on a wooden cutting board in front of a glass of beer.

    Cajun Eggs Benedict

    ★★★★★ 5 from 1 reviews
    • Author: Jessie
    • Prep Time: 20 mins
    • Cook Time: 15 mins
    • Total Time: 35 minutes
    • Yield: Serves 4
    • Category: Breakfast
    • Cuisine: Cajun Inspired
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    Description

    An easy cajun eggs benedict brunch recipe.


    Ingredients

    Scale

    FOR THE HOLLANDAISE:

    • 2 egg yolks
    • 2 tsp. lemon juice
    • ¼ tsp. salt
    • ¼ tsp. smoked paprika
    • ¼ tsp. cayenne pepper
    • ½ cup (1 stick) butter

    FOR ASSEMBLY:

    • 2 chive and cheddar beer biscuits, halved (you could also use English muffins or whatever biscuits you have on hand!)
    • 2 cooked andouille sausages
    • 4 eggs
    • salt and pepper to taste
    • 1 Tbsp. fresh chopped chives, for garnish

    Instructions

    FOR THE HOLLANDAISE:

    1. Add egg yolks, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise - watch the video for a tutorial!)
    2. Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at at least 200 degrees F.
    3. 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.
    4. Side note: you could also make this hollandaise in a regular blender if you don't have an immersion blender. I just like the ease of the immersion blender!

    TO ASSEMBLE:

    1. Heat sausages through in the oven or on a grill pan until they're sizzling hot. It took about 5 minutes on a hot grill pan for my 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.
    2. Poach each egg in hot water until whites have cooked through, about 4 minutes.
    3. While eggs are poaching, toast your biscuit halves.
    4. Assemble! Place two sausage pieces cut-side down on top of each biscuit half.
    5. Top each biscuit 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.

    Notes

    You can make the hollandaise in a regular blender if you don't have an immersion blender (or just don't want to use it). I just like the immersion blender because it's quick and easy with not much cleanup! I love this immersion blender from Cuisinart.

    For more handy immersion blender tricks, check out this post!

    Lately I've been adding a splash of white vinegar to the water before I poach eggs - I never used to, but lately I think it's been helping them come out a little prettier. Water should be just barely simmering for best poaching results! For best results, I crack each egg into a ramekin, then gently tip the egg into the hot water and let it do its thing. Play around with different techniques to find out what works for you!

    Use English muffins or plain leftover buttermilk biscuits in place of the cheddar beer biscuits if you like.

    Use chorizo in place of the andouille if you like.

    Top eggs benedict with avocado slices, microgreens, arugula, or grilled bell peppers and onions to make this a little heartier.

    Nutrition

    • Serving Size: Makes 4 benedict stacks
    • Calories: 399
    • Sugar: 0.7 g
    • Sodium: 435.1 mg
    • Fat: 36.5 g
    • Carbohydrates: 7.7 g
    • Protein: 10.6 g
    • Cholesterol: 347.9 mg

    Keywords: breakfast, brunch, eggs, entertaining

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    More Breakfast and Brunch recipes

    • Small Batch Cinnamon Rolls (Makes 6)
    • Cranberry Brie Stuffed French Toast
    • Leftover Turkey Frittata
    • Apple Butter French Toast

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    1. BZarate

      March 12, 2022 at 7:30 pm

      Super excited to try this!!! There’s a restaurant in my city that is SUPER similar to this, except they used corn cakes as the base.

      Reply
      • Team Life As A Strawberry

        March 14, 2022 at 7:39 pm

        YUM! We hope you enjoy the recipe!

        Reply
    2. Joan Schnell

      September 05, 2018 at 1:47 pm

      I must try this. We were in New Orleans 3 weeks ago and had this. My husband is still talking about it!!! I thought the sauce had cheese in it. Will try it soon.

      Reply
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