📝 About This Recipe
Transport your taste buds to the heart of the French Quarter with this soulful reimagining of the classic brunch staple. We’ve swapped the traditional Canadian bacon for seared, smoky Andouille sausage and elevated the silky hollandaise with a punch of Creole mustard and cayenne. Perched atop toasted brioche and finished with a sprinkle of scallions, this dish is a vibrant celebration of New Orleans flavor that turns any morning into a jazz-filled celebration.
🥗 Ingredients
The Foundation
- 4 slices Brioche buns or thick-cut French bread (split and toasted)
- 2 links Andouille sausage (sliced into 1/2-inch rounds)
- 8 Large eggs (cold, for poaching)
- 1 tablespoon White vinegar (for the poaching water)
Creole Hollandaise Sauce
- 3 Egg yolks (at room temperature)
- 1 cup Unsalted butter (melted and kept hot)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 teaspoons Creole mustard (grainy style like Zatarain's)
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
- 1/2 teaspoon Kosher salt (to taste)
Garnish & Seasoning
- 1 teaspoon Creole seasoning (Tony Chachere's or similar)
- 2 tablespoons Fresh chives or scallions (finely chopped)
- 1 pinch Paprika (for color)
👨🍳 Instructions
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1
Start by preparing your Creole Hollandaise: Place the 3 egg yolks, lemon juice, and Creole mustard in a blender. Pulse for 5 seconds until combined and slightly frothy.
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2
With the blender running on the lowest setting, very slowly drizzle in the hot melted butter in a thin, steady stream. The heat from the butter will cook the yolks and create a thick, velvety emulsion.
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3
Stir in the cayenne pepper and salt by hand. Taste and adjust seasoning. Transfer the sauce to a warm thermos or a bowl set over a pot of warm (not boiling) water to keep it warm while you prepare the rest.
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4
Heat a large skillet over medium-high heat. Add the sliced Andouille sausage rounds and sear for 3-4 minutes per side until they are browned and slightly crispy around the edges. Remove and drain on paper towels.
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5
Fill a wide, deep saucepan with about 4 inches of water. Add the white vinegar and bring to a very gentle simmer over medium heat. You want small bubbles, not a rolling boil.
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6
Crack one egg into a small ramekin or fine-mesh sieve (the sieve helps remove watery whites for a cleaner shape). Create a gentle whirlpool in the water with a spoon.
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7
Carefully drop the egg into the center of the whirlpool. Repeat with 3 more eggs, being careful not to crowd the pan. Poach for 3 to 4 minutes until the whites are set but the yolks remain runny.
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8
While the eggs poach, toast your brioche slices or French bread until golden brown. Spread a tiny bit of butter or a smear of Creole mustard on each slice.
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9
Using a slotted spoon, gently lift the poached eggs out of the water and place them briefly on a paper-towel-lined plate to remove excess moisture. This prevents a soggy Benedict!
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10
Assemble the dish: Place two slices of toasted bread on each plate. Top each slice with 3-4 rounds of seared Andouille sausage.
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11
Carefully place one poached egg on top of the sausage on each slice of bread.
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12
Generously spoon the warm Creole Hollandaise over each egg, allowing it to cascade down the sides.
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13
Finish with a dusting of Creole seasoning, a pinch of paprika, and a sprinkle of fresh chives or scallions. Serve immediately while the yolks are molten.
💡 Chef's Tips
For the perfect poach, ensure your eggs are very fresh; older eggs have thinner whites that spread more easily. If your hollandaise gets too thick while sitting, whisk in a teaspoon of warm water to loosen it back up. Use a fine-mesh strainer to 'drain' the loose, watery part of the egg white before poaching for a professional, restaurant-quality look. Don't salt the poaching water as it breaks down egg whites; use vinegar instead to help them coagulate quickly. If you can't find Andouille, a spicy Chorizo or a high-quality smoked kielbasa with extra cayenne makes a great substitute.
🍽️ Serving Suggestions
Pair with a classic New Orleans Brandy Milk Punch or a spicy Bloody Mary garnished with pickled okra. Serve alongside a side of cheesy stone-ground grits for a truly authentic Louisiana breakfast experience. A simple side of fresh seasonal fruit like melon or berries helps cut through the richness of the sauce and sausage. For an extra decadent 'Chesapeake-Creole' twist, top the sausage with a spoonful of sautéed lump crabmeat before adding the egg. Offer extra hot sauce on the table for those who want an extra kick of heat.