Poached Eggs
Directions
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl, then gently slide into the water.
- Poach for 3–4 minutes until whites are set but yolks are runny.
- Remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
Ingredients
Lemon juice
1 Tbsp.
Melted butter
½ cup
Pinch of cayenne pepper
Salt to taste
Directions
- In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until thickened.
- Slowly drizzle in melted butter while whisking constantly.
- Add cayenne and salt to taste. Keep warm.
Assemble the Benedict
Ingredients
Round biscuits
2
Cooked sausage patties
2
Cajun seasoning and chives
Directions
- Place a split, toasted biscuit on each plate.
- Top with cooked sausage patty.
- Add a poached egg.
- Spoon hollandaise sauce generously over the top.
- Garnish with cajun seasoning and chives.
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