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Imperial BenedictHappy Good Friday! Easter weekend is officially upon us. Chef Troy has put together a few brunch dishes for The Cabin for Easter Sunday. One of them is an “Imperial Benedict”, a unique Cajun twist on the traditional Eggs Benedict. It involves the regular poached eggs, Canadian bacon, and English muffins, but instead of hollandaise sauce, Troy concocted a Shrimp & Crawfish cream sauce. Here’s the recipe below in case you aren’t able to make it to The Cabin for brunch on Sunday:

Imperial Benedict
Serves 2


4 English muffins, sliced in half
4 eggs
4 slices Canadian Bacon

2 tbsp butter
2 cups heavy cream
2 cloves garlic, minced
1/2 tbsp Cayenne pepper
1/2 tbsp Seasonall
1 tbsp Worcestershire sauce
1 tbsp Louisiana hot sauce
1/4 cup Creole mustard
1/2 lb crawfish tails
1/2 lb 90/110 shrimp
Freshly chopped parsley
Parmesan cheese


Melt butter in a sauce pan. Add the seafood and saute for 2 minutes. If you’ve boiled your own crawfish, save the fat and add it in as well. Add heavy cream and next 6 ingredients to a pot. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.

Cook for 5 – 10 minutes over medium heat until the sauce thickens. Let it sit for 10 minutes or so over very low heat, stirring often.

Poach the eggs in a pot of water with a few dashes of white vinegar (keeps the yolks together). About 4-5 minutes in boiling water usually does the trick. Toast English muffins.

To serve, top each muffin with once slice of Canadian bacon and one poached egg. Smother with the Shrimp & Crawfish cream sauce. Enjoy!