brunch, Cajun eggs benedict, Cajun food, Canadian bacon, Cayenne pepper, Chef Troy Mendoza, Crawfish, Creole, Creole food, Creole mustard, Easter, Easter weekend, eggs benedict, English muffins, Good Friday, Hollandaise Sauce, Louisiana, Louisiana Hot Sauce, poached eggs, recipe, Seasonall, Shrimp, Shrimp & Crawfish cream sauce, The Cabin Restaurant
Happy 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:
4 English muffins, sliced in half
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
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!