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Cajun Eggs Benedict

Cajun Eggs Benedict

Yields1 Serving
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Scones
½ cup chives, chopped
1 cup grated cheddar
Hollandaise
3 egg yolks
2 tsp lemon juice
1 tbsp white wine vinegar
175 g warm butter
Poached Eggs
4 Eggs
½ tsp White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
To Serve
1 chorizo sausage, thickly sliced
1 tbsp fresh chopped chives, for garnish
SCONES

Prepare your NOMU Scones as per the instructions on the box, mixing the chives and grated cheddar into the mixture.

CHEAT'S HOLLANDAISE

Blend the egg yolks in a blender or processor until well mixed. In a small saucepan, heat the lemon juice and vinegar and, with the motor running, add in a slow thin stream to the eggs.

In the same saucepan, melt the butter until foaming. Once again, with the motor running, very slowly add the butter to the egg mixture. The slower the better!

Season with NOMU Smoked Sweet Paprika and NOMU Cajun Rub.

POACHED EGGS

Using a deep saucepan, bring your water to a boil. Add vinegar to the water. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium sized bubbles continue to rise to the surface.

Crack an egg into a teacup and with a wooden spoon create a whirlpool in the water and gently slide the egg into the centre of the swirl. Turn the heat down and gently poach for 3-4 minutes. Use a slotted spoon to carefully remove the poached egg from the water and place on kitchen paper to remove excess liquid.

Trim any excess untidy white around the poached egg with a knife. Cover to keep warm.

TO SERVE

Heat sausages through in a saucepan until they're sizzling hot, and while the eggs are poaching, toast your scone halves.

Place two sausage on top of each scone half. Top with a poached egg, followed by a sprinkle of NOMU Cyprus Flake Sea Salt and a generous dollop of hollandaise sauce. Garnish with finely chopped chives and serve immediately.


 

SHOP THE PRODUCTS

Ingredients

Scones
 ½ cup chives, chopped
 1 cup grated cheddar
Hollandaise
 3 egg yolks
 2 tsp lemon juice
 1 tbsp white wine vinegar
 175 g warm butter
Poached Eggs
 4 Eggs
 ½ tsp White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
To Serve
 1 chorizo sausage, thickly sliced
 1 tbsp fresh chopped chives, for garnish

Directions

SCONES
1

Prepare your NOMU Scones as per the instructions on the box, mixing the chives and grated cheddar into the mixture.

CHEAT'S HOLLANDAISE
2

Blend the egg yolks in a blender or processor until well mixed. In a small saucepan, heat the lemon juice and vinegar and, with the motor running, add in a slow thin stream to the eggs.

In the same saucepan, melt the butter until foaming. Once again, with the motor running, very slowly add the butter to the egg mixture. The slower the better!

Season with NOMU Smoked Sweet Paprika and NOMU Cajun Rub.

POACHED EGGS
3

Using a deep saucepan, bring your water to a boil. Add vinegar to the water. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium sized bubbles continue to rise to the surface.

Crack an egg into a teacup and with a wooden spoon create a whirlpool in the water and gently slide the egg into the centre of the swirl. Turn the heat down and gently poach for 3-4 minutes. Use a slotted spoon to carefully remove the poached egg from the water and place on kitchen paper to remove excess liquid.

Trim any excess untidy white around the poached egg with a knife. Cover to keep warm.

TO SERVE
4

Heat sausages through in a saucepan until they're sizzling hot, and while the eggs are poaching, toast your scone halves.

Place two sausage on top of each scone half. Top with a poached egg, followed by a sprinkle of NOMU Cyprus Flake Sea Salt and a generous dollop of hollandaise sauce. Garnish with finely chopped chives and serve immediately.

Cajun Eggs Benedict