Servings: 2 Prep: 20 min Total: 40 min
Bring a New Orleans twist to this breakfast classic, perfect for your next brunch. You can use fresh or precooked crawfish for this recipe. Hollandaise sauce takes a constant eye and a quick hand, but is simple enough for anyone to make. Enjoy!
- 2 Egg Yolks
- 1/2 tablespoon Lemon Juice
- 1/2 cup Butter
- 1/4 teaspoon Salt
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 2 English Muffins, split
- 20 Crawfish Tails, meat removed (if using fresh Crawfish, cook and allow to cool before removing meat)
- Andouille Sausage, thickly slicked
- 4 Eggs
- Chives, chopped
- Salt and Pepper, to taste
- Whisk vigorously the Egg Yolks and Lemon Juice in a small, stainless steel bowl until thickened. Continue to whisk yolks rapidly while using a double boiler (or place the bowl over a small saucepan with simmering water – ensure the water is not touching the bottom of the bowl). Do not allow the eggs to get to hot or they will cook and scramble.
- Slowly drizzle in the melted butter and continue to whisk until doubled in volume. Remove from heat and whisk in Salt, Paprika, and Cayenne Pepper.
- Cover and keep in a warm spot until ready for use (if the sauce thickens too much, add a few drops of warm water and whisk in well before serving).
- In a medium skillet over medium-high heat, saute the cooked Crawfish Tails to heat through. Remove from the skillet and set aside.
- In the same skillet, heat sliced Andouille Sausage, browning on both sides. Toast the English Muffins on a baking sheet under a broiler, do not allow to get to crisp.
- Fill a medium with skillet halfway with water, add the White Vinegar and bring to a slow boil (this helps speed up the cooking process of the egg whites so they do not spread).
- Gently break 1 of the eggs, careful not to break it, and repeat with the remaining eggs. Reduce the heat to a simmer and cook for 3-1/2 minutes until the whites are cooked through and the yolks are still soft. Remove with a slotted spoon, allowing the egg to drain.
- Assembly: Evenly distribute andouille on the english muffin halves, top with an egg and season with salt and pepper. Mix Crawfish tails into the hollandaise sauce and drizzle on eggs. Sprinkle with chives and serve.