![]() ![]() Sprinkle the eggs with a little more Cajun Seasoning for effect. Dollop the eggs with the hollandaise sauce and garnish with the chopped chives. Carefully remove the poached eggs from the water with a slotted spoon and place on top of sausage. Slice the Andouille sausage in half and in half again and equally divide among the English muffin halves. Place the English muffin halves on plates. Now it's time to assemble the Eggs Benedict. While the eggs are cooking, toast the English muffins until lightly toasted. 1/2 tsp lemon juice (or to taste) How To Make mock hollandaise sauce 1 Melt the butter (I use I cant believe its not butter light) in the microwave 2 Whisk in the mayonnaise (I use Hellmanns light) and the lemon juice 3 Let sit at room temperature until veggies are cooked, then pour sauce directly onto them. ![]() Carefully pour the eggs into the slow boiling water as close to the water as possible. Or, so the eggs can cook at the same time, use four different cups. Gently break the eggs, one at a time into a coffee cup, small bowl or measuring cup. Turn the temperature down so the the water is at a gentle boil. In a large deep skillet or 2 quart pan, add two inches of water. If the hollandaise sauce gets too thick, blend in a few teaspoons of water to loosen it before serving. *The emulsion process (thickening) works better when the eggs are at room temperature. Turn the blender on again and slowly add the melted butter. Blend until ingredients are incorporated. Let us know when you try this decadent recipe and thank you for visiting our blog!Įggs Benedict Ingredients (this recipes serves 4)Ģ English muffins, fork split in half, lightly toastedĢ links of Andouille sausage, cooked and sliced in halfĢ Tablespoons (Tbsp) chopped fresh chives for garnishġ Tablespoon (Tbsp) Cherchies® Champagne Mustardġ Tablespoon (Tbsp) Cherchies® Cajun Seasoning BlendĪdd egg yolks, lemon juice, salt, Cherchies Cajun Seasoning , and Cherchies® Champagne Mustard to a blender. ![]()
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