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Creole Eggs Benedict

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Makes: 6 servings adjust
A creole-esque variation on a classic breakfast theme.



  • 6 Eggs
  • 1 tablespoon White Vinegar

Step 1

To poach the eggs, use a small skillet that has a fairly tight-fitting lid. Fill the skillet with water up to the handle rivets (about 1/2" deep) and add the vinegar. Bring to a bare simmer (about 170 degrees F). Crack eggs into small prep bowls (one per bowl) and use the bowls to gently tip the eggs into the simmering liquid. If the eggs are not fresh, you will get a lot of "feathering". I do two at a time. Cover and simmer for about 3 minutes. Use a plastic strainer to remove the eggs gently from the liquid, draining as much off them as you can, and place them gently in a bowl or plate to hold until ready to serve. The yolks will still be very runny. If you don't like runny yolks, cook for more like 5 minutes. Repeat until all 6 eggs are poached.


  • 2 links Andouille Sausage, If you can't get Andouille, use whatever smoked sausage you like. 2 links assumes the standard, fat (1" thick) sausages. If using the thinner variety you will need more. We're talking about approximately a half pound here.

Step 2

Slice the sausages on a bias (at a sharp angle) so that you get about 1/4" thick strips (the idea is for them to look like bacon). Sear the sausages in a hot skillet until they are lightly browned. They are going to want to curl up. This is fine as long as they don't roll up. Set the sausages aside, covered with a plate or pot lid so they stay hot, while you assemble the rest of the ingredients.


  • 1 packet Hollandaise Sauce Mix, Prepare according to directions. If you want to make your own hollandaise from scratch, I will publish that recipe later. Search for it!

Step 3

Prepare according to the directions.


  • 3 English Muffins, sliced in half, use one half per serving.
  • 6 slices Cheddar Cheese, We're talking sandwich slices, but you can just slice your own from a standard block if you want. You can also use grated cheddar, in which case use about a quarter cup per serving.
  • Creole Seasoning, to taste
  • Cayenne Pepper Sauce, to taste

Step 4

Lightly toast the english muffin halves. You can do this under the broiler in your oven, or do like I do and just use the handy pop-up toaster on the countertop! To plate: Place an english muffin half on each diner's plate. Top with a piece of cheddar. The muffin halves will still be hot and this will help melt the cheddar. Place two sausage strips on top of the cheese, which will further the melting process. Place one of your reserved poached eggs on top of the sausage. Top the egg with about 1 1/2 tablespoons of the hollandaise. Sprinkle creole seasoning and dash some hot sauce, to taste.
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