cajun shrimp & sausage eggs benedict

By tulawdog

Ingredients

• Hollandaise Sauce:
• 20 About 20 shrimp, detailed & deveined
• Seasoning on shrimp: Salt, garlic powder & paprika)
• 4 Slices of toast (I use Udi’s Gluten Free Whole Grain Bread)
• 4 Poached eggs
• 2 Andouille sausages, sliced (I used AmyLu’s Chicken Andouille Sausage, which is delicious & gluten-free!)
• 1/2 Green bell pepper, chopped
• 1/2 Jalapeno pepper, chopped
• 1/2 Celery stalk, chopped
• Onion powder
• Garlic powder
• 1-2 Tbsp olive oil
• 4 Egg yolks
• 1/2 cup melted unsalted butter (1 stick)
• 1 Tbsp lemon juice
• Pinch of salt
• Pinch of cayenne
• Pinch of dried thyme
• Pinch of dried oregano

Preparation

Step 1

Prepare vegetables, season shrimp and set aside
Slice up Andouille sausage and set aside
Make Hollandaise sauce using a stand mixer by beating 4 egg yolks. Slowly pour in the melted butter while mixer is still on. Beat for a little bit longer – until mixture is a bit thicker. Season with seasoning listed above. Taste and add more seasoning if needed. Set aside
Begin sauteing your veggies in a large skillet with a little olive oil
Add sausage and continue to saute
At this time begin poaching eggs
Meanwhile toss your shrimp into the veggie-sausage mixture and cook until pink
Place two slices of toast on a plate, top with 2 poached eggs, and then top that with a generous serving of the veggies, shrimp & sausage
Drizzle with as much Hollandaise sauce as you’d like – I like a lot
Serve and be merry!