Boudin sausage and poached egg on ciabatta toast with hollandaise sauce. Rich and decadent. Not to mention delicious!
- Ciabatta or other artisan bread, sliced in 1-in pieces, 1 per person
- Boudin links, 1 per person
- 1-2 eggs
- 1-3Tbsp flour
- Cayenne and/or smoked paprika to taste
- Eggs, 1 per person
- 3 egg yolks
- Juice of one half lemon
- 1.5 stick butter, divided
- ½ tsp salt
- Chives, chopped for garnish
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For the boudin patties
- Remove casing from boudin over a medium mixing bowl. Boudin will crumble easily when casing is removed. When I’m making for 4, I usually need one or 2 eggs and 2Tbsp flour. I add a little smoked paprika and cayenne to kick up the heat a bit. They still can be tricky to form into patties. I like to put them on a plate and refrigerate for about 20 minutes so they firm up better. You can refrigerate them while you make the toast.
For the toast
- Melt ½ stick butter in medium saute or frying pan over medium heat. Work no more than 4 slices at a time. Lay bread down into the butter and then immediately flip over so both sides are buttered before bread soaks it up. Brown bread 1-2 minutes on each side and remove to plate and set aside. Repeat, adding more butter as needed.
- Once you’ve toasted all of the bread, keep the pan on medium heat and carefully add the boudin patties. Cook at least 2 minutes each side or until browned. Carefully flip them with a spatula and your fingers to keep them from falling apart. Remove from the pan and set aside.
For the hollandaise sauce
- Melt one stick of butter (I use a 2c pyrex measuring cup with a spout in the microwave). Separate 3 eggs, using only the yolks. This works great with a hand blender but I’ve used my kitchenaid mixer too. Add the 3 yolks, lemon juice and salt to mixing bowl and mix on low until combined. Increase the speed by one notch and while mixing, DRIZZLE butter slowly. This is where the spout comes in handy. It should take you at least a full minute to add the butter. The key here is emulsifying the yolks without cooking them with the hot butter. Taste and adjust seasoning. Set aside.
- Poaching eggs well takes a little practice but it’s well worth it! Here are some things to help you. Don’t let poached eggs intimidate you, you can do it!
- Make sure your eggs are really fresh.
- Add a small dash of vinegar to a pan of steadily simmering water (not boiling)
- Crack eggs individually into a ramekin or cup.
- Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
- Slowly tip the egg into the water, white first. Leave to cook for three minutes.
- Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
- Drain onto a paper towel before assembling below to keep toast boudin and toast from getting soggy.
- Per plate, lay down one piece of toast. Carefully add boudin patty on top of toast. Even more carefully, top boudin with poached egg. Ladle over some beautifully bright hollandaise sauce, sprinkle with chopped chives and serve.
- WARNING: It is best to use fresh eggs, be aware that you are working with and ingesting raw egg here. ( "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Customers need to be aware of the risks involved in consuming raw or undercooked foods.)
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