Description
This Eggs Benedict with Spicy Cajun Hollandaise Sauce recipe is a bold and flavorful brunch favorite featuring poached eggs, Canadian bacon, and toasted English muffins topped with a creamy Cajun-spiced hollandaise. Perfect for weekend brunch or breakfast-for-dinner lovers who enjoy Southern heat and rich, comforting flavors.
Ingredients
2 English muffins
4 large eggs
4 slices Canadian bacon
3 egg yolks (for hollandaise)
1 tablespoon lemon juice
1/2 cup unsalted butter (melted)
1 teaspoon Cajun seasoning
1 tablespoon white vinegar
1/4 teaspoon salt
Instructions
1. In a heatproof bowl over a double boiler, whisk egg yolks and lemon juice until combined.
2. Slowly whisk in melted butter until the sauce thickens. Stir in Cajun seasoning and keep warm.
3. Split and toast the English muffins until golden brown and crisp.
4. Sear Canadian bacon in a skillet over medium heat until browned, then set aside.
5. Bring a saucepan of water to a simmer, add vinegar, and swirl to create a vortex.
6. Crack each egg into a ramekin and slide into the water. Poach for 3 minutes.
7. On each muffin half, layer Canadian bacon, a poached egg, and a spoonful of Cajun hollandaise.
8. Serve immediately while warm.
Notes
Keep the hollandaise warm over a double boiler if assembling later.
Poached eggs can be made ahead and gently rewarmed in hot water.
You can substitute Canadian bacon with smoked salmon or sautéed spinach for a variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Poached, Toasted, Whisked
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 full portion (2 muffin halves)
- Calories: 420
- Sugar: 2g
- Sodium: 710mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 310mg