Eggs Benedict Cajun Country Style
Yield 12 - 2 Egg Servings
1/2 LB SMOKED LOUISIANA ANDOUILLE
1/4 LB SMOKED TASSO SEASONING (See Recipe)
24 SLICES SLICED WHITE BREAD
2 QUARTS CHICKEN STOCK
2 TBSP RICE WINE VINEGAR
1 TSP WHOLE DILL WEED
2 DOZEN LARGE EGGS
1 PINT LAZY CAJUN HOLLANDAISE SAUCE (See Recipe)
Remove the skin of the andouille and slice the andouille as thin as possible (pepperoni style). Hold for final assembly.
Place the tasso in a food processor with a chopping blade and mince the tasso. The seasoning should be well chopped but not to a paste. Hold for final assembly.
Choose a vol-au-vent puff pastry cutter or cookie cutter that is slightly smaller than the diameter of the slice bread. This cutter is to be used to cut a pattern into the sliced bread. The cutter should be used to remove the bread crust while retaining as much of the bread as possible. If a pastry cutter is not available, use any sharp knife and design your own pattern. Brown the bread in a toaster and hold for final assembly.
Add the chicken stock, vinegar and dill weed to a large skillet, bring the stock to a boil. Carefully crack eggs and gently drop into boiling stock. Poach eggs to desired doneness. Remove from stock, drain and hold for final assembly.
Arrange 2 toast on a warmed dinner plate. Next place two slices of andouille on each toast. Gently place a well drained egg on each toast. Try to retrieve as much of the dill as possible. Drench the poached egg with generous amounts of the Cajun hollandaise sauce. Top each eggs benedict with 1/2 tsp. of chopped tasso.
Serve this recipe for your next Sunday brunch, invite some friends over and have plenty of champagne.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.