Let's Have Brunch - Cajun Eggs Benedict

These chive and cheddar beer biscuits topped with Andouille sausage, poached eggs, and a spicy hollandaise sauce will be just the thing to kick up your breakfast or brunch. From lifeasastrawberry.com this recipe may take a bit of prep time, but is still quite easy. She also recommends using Chorizo in place of the Andouille if you prefer, and for variation, topping the eggs with avocado slices, arugula or grilled bell peppers and onions. With our hectic holiday schedule I have not had the opportunity to try this one, so the photo is from her website. I'm sure it will become one of our favorites as he loves Eggs Benedict.

Chive and Cheddar Beer Biscuits

2 cups all-purpose flour, plus extra for rolling out the biscuits

4 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup (1 stick) cold butter, cubed

1/2 cup shredded sharp white cheddar cheese

2 Tablespoons chopped chives

1/8 teaspoon fresh ground black pepper

1 cup beer (IPA, Pale Ale or whatever your favorite is)

1. Stir flour, baking powder, baking soda, and salt together in a large bowl.

2. Add cubed butter and cut it into the flour mixture, using either a pastry cutter or your hands, until the mixture is coarse and resembles corn meal (small pieces).

3. Stir in cheese, chives, and pepper into flour mixture.

4. Add beer to flour mixture slowly (so it doesn't foam up) and stir until everything is combined. The dough shouldn't be completely smooth - we want to keep lots of butter pieces in there so the biscuits will bake up and be nice and flaky. Lumpy dough is ok.

5. Turn dough out onto a floured surface. If the dough is too sticky, gently fold a tablespoon or two of flour into it until it's easier to work with. Fold the dough over on itself and then pat if flat several times to have lots of butter layers working for maximum flakiness.

6. Roll dough to about 1/2 inch thickness and cut biscuit rounds with a 2 inch biscuit cutter.

7. Place rounds on ungreased baking sheet and bake at 450 degrees F for 10-15 minutes until lightly browned. 

Cajun Eggs Benedict

For the Hollandaise:

2 egg yolks

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/2 cup (1 stick) butter

1. Add egg yolks, lemon juice, salt, paprika, and cayenne to a blender.

2. Melt the butter in a saucepan or in the microwave until hot. (do not burn)

3. Begin blending the egg mixture. Stream in hot butter a little at a time while running the blender, letting the hot butter cook the eggs and blending until the Hollandaise is light and fluffy and all butter has been incorporated. If the Hollandaise gets too thick, blend a few teaspoons of water to loosen it before serving.

For Assembly:

2 chive and cheddar beer biscuits (or English muffins)

2 cooked Andouille sausages

4 eggs

salt and pepper to taste

1 Tablespoon fresh chopped chives, for garnish

1. Heat sausages through in a pan until sizzling hot, turning as they heat (about 5 minutes).  Slice each sausage in half lengthwise and then slice each half again across the middle so you have a biscuit-sized sausage piece.

2. Poach each egg in hot water until whites have cooked through, about 4 minutes.

3. While the eggs are poaching, toast your biscuit halves.

4. Assemble: place two sausage pieces cut-side down on top of each biscuit half. Top each biscuit with a poached egg, followed by a sprinkle of salt and pepper, and a drizzle of Hollandaise sauce. Top with chopped chives to garnish and serve immediately.