So breakfast was a much bigger success! And this breakfast is all me but, truth be told, I stole it from this little hole-in-the-wall diner we went to in Kemah. I don’t remember the name and can’t find it again on the internet. But it was delicious so I ordered my palate to remember it and I’ve recreated many times since: Cajun Eggs Benedict.
Super easy. I bought some boudin sausage from the grocery store which I de-skinned and made into patties with some egg yolk and flour. Boudin patties are difficult to keep together so I like to make them ahead of time and refrigerate them to help them hold.
Boudin is made from pork, pork liver, rice and cajun spices. It varies in heat. I like to add a touch of smoked paprika and cayenne to elevate the spice factor a bit. This time I bought some extra and made enough patties to freeze.
I bought a loaf of artisan bread but ciabatta would work well too. In a medium saucepan I melted about 4Tbsp butter. Then I cut 3 1-inch slices from the bread, laid them in the butter and then immediately flipped them so both sides get butter before the bread soaks it all up. I browned both sides over medium heat and then removed them. I kept the heat on and carefully laid the boudin patties in the pan.
While they browned, I snipped some chives and separated 3 room-temperature eggs, throwing the yolks in my kitchen aid stainless bowl.
I very carefully flipped the patties with a small spatula and my fingers.
Back to the hollandaise (egg yolks). I squeezed half a lemon into the yolks and melted a stick of butter in the microwave. With the mixer at medium speed, I SLOWLY drizzled the butter into the yolks and added a dash of salt. Oh my…hollandaise. Need I say more?
The last thing is poaching the eggs. I will admit I cheated this morning and used my poacher. The eggs turn out perfectly every time but they do have a weird shape. But they only take 2 minutes and that’s awesome.
Then I built my benedicts! The toast, the patty, a very carefully placed poached egg, hollandaise and finally, the chives. Ta-da!
It’s pretty rich and I didn’t think to make a fruit salad to brighten it up. But I did have some iced cream left which is very bright with its orange, lemon and lime peel. It was a perfect finish. And a very comforting way to cope with my lamb ptsd.
Oh, Christmas. I finished one of the swags this weekend and it’s so pretty!
Happy reading, joyful cooking, and spread the love!