What else would you have for breakfast after a crawfish boil but Eggs Benedict with a cajun twist?
Honestly, after as much stuff as we indulged in, we probably should have just had a bowl of lawn clippings for breakfast. And lunch. But I thought that leftover crawfish, bacon, and a spicy hollandaise sauce sounded much better. And no reason to stop the overindulgent train on a weekend before noon, right?
Eggs Benedict gets a Cajun makeover with leftover crawfish tails and a kicked-up hollandaise sauce.
- For the spicy hollandaise sauce:
- 3 large egg yolks
- 1 Tbsp water
- 1 stick unsalted butter, cut into 8 pieces
- 1/2-2 tsp Creole mustard (or any brown or dijon mustard)
- Tobasco sauce
- Juice from 1/2 a lemon
- For each serving:
- 1 toasted English muffin half
- 1 slice of cooked bacon
- 1 poached or fried egg
- Spoon of leftover crawfish tails, warmed
- In a heatproof bowl set over a small pot of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
- Stir in lemon juice, a few dashes of Tabasco and 1/2 tsp of Creole mustard.
- Whisk in 1-2 pieces of butter at a time until melted.
- Season with salt and pepper and whisk in additional Creole mustard, if desired (I used 2 tsp total, after reserving some of the sauce for the Creole mustard hater in the house).
- Keep warm over the doubler boiler, whisking occasionally.
- Build your Eggs Trivette from the bottom-up: toasted english muffin half, bacon (breaking the pieces as necessary to fit), egg, spicy hollandaise sauce, and a spoonful of crawfish tails.
Yields: Servings vary
Estimated time: 30 minutes