Tuesday, November 5, 2013

Cajun Eggs Benedict Casserole + A Cajun Waltz

With guests coming for the weekend, I wanted to make a special breakfast for them. They said that they loved Eggs Benedict, so I decided to make one of my all time breakfast faves that a colleague had passed on to me at work. Eggs, crusty French bread, and smoky Andouille sausage,  topped off with a spicy Hollandaise sauce, all swirled into a scrumptious casserole. Out of this world, cher! Bon appetit!

Cajun Eggs Benedict Casserole

2 to 3 links Andouille sausage, or 12 ounces Canadian bacon, diced 
1 16. oz loaf French bread
8 large eggs
2 cups milk
1 tsp. or more Cajun seasoning
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup green onions, chopped
 
         
Tear bread into bite sized pieces and place in a buttered 9x13 inch casserole dish. Brown sausage  in skillet and drain excess oil. Place half of the sausage on top of the bread pieces. Whisk eggs, milk, and seasonings in bowl and pour over sausage layer. Top with remaining sausage, parsley, and green onions.

Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and continue to bake for 15 more minutes or until set. Let rest for 10 minutes and top with Spicy Hollandaise Sauce. (recipe below)


 Spicy Hollandaise Sauce

3 large egg yolks
1 tbs. cold water
1 stick of butter cut into pieces
1 tbs. Creole or Dijon mustard
Few shakes of Tabasco
Juice of 1/2 lemon
Salt and pepper to taste

Set a heatproof bowl over a small pot of simmering water. Whisk egg yolks with water until thickened. (about 5 minutes). Whisk in butter gradually until melted. Season with Cajun seasoning and keep warm until ready to serve. Stir in lemon juice, Tabasco, and Creole mustard.

^^^^^^
A Cajun Waltz

Here's another little clip that I took of the crowd enjoying a Cajun waltz at Festival Acadiens in October. Let the good times roll, cher!


 Hope that ya'll are having a wonderful Fall week! Merci beaucoup for passing by!

10 comments:

Cloudia said...

Cheri! We must have just been missing each other! But you look as delicious as ever. Lets dance!


ALOHA from Honolulu
Comfort Spiral
=^..^= <3
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Big Dude said...

I can see why it's a favorite as it looks and sounds delicious.

Cro Magnon said...

I am pleased to see that your Andouille, and our Andouillette, are NOT the same thing.

Mona said...

Marguerite,
This looks so amazing..I am adding it to my Pinterest board...yum...How are you? love your posts as always..
Love, Mona

Kittie Howard said...

I love Andouille -- avoided Andouillette when we were in France this summer. Yipes! But your breakfast dish is perfect for this coming Sunday! Many thanks for what I know will be a crowd pleaser!

Mike said...

Wow, what a great idea. I can't wait to make this. Thanks for another great post!

Mike

Drick Perry said...

this is my kind of breakfast... gonna try that sauce on crabcakes, bet it is the bomb... have a great week Maguerite

Pam said...

Andouille is awesome, the best! And you fed your guests the best! Thanks for the recipe and the cool Cajun Waltz!

Eddie Bluelights said...

Gosh that all looks sinfully delicious. As you can see from my piccie I am much leaner and fitter and in fact I'M STARVING!!! Give me another helping, QUICK!!!
Can't see you on the video!! LOL
Cup of coffee for you at my place ~ Eddie

Lea Ann (Cooking On The Ranch) said...

Boy, I wish I were one of those guests. This looks delicious and something I want to make soon. Pinned! Thanks for sharing the recipe.