Crawfish Eggs Benedict & Creole Hollandaise Sauce
For the Creole Hollandaise Sauce:
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted
- 1 Tbsp fresh lemon juice
- 1 tsp Creole mustard
- 1/2 tsp cayenne pepper
- Dash of crystal hot sauce
- Salt to taste
Butter Prep & Egg Yolks:
Melted butter. In a heatproof bowl, whisk the egg yolks with lemon juice, Creole mustard, and hot sauce until they lighten slightly in color.
Temper & Thicken:
Set the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water). Continuously whisk the yolks until they thicken to a ribbon consistency and double in volume. This should take 3-5 minutes.
Emulsify:
Slowly drizzle the hot melted butter into the egg mixture while continuously whisking until a thick, creamy emulsion forms.
Finish:
Remove the bowl from the heat. Stir in the cayenne pepper and salt to taste. Keep the sauce warm in a thermos or over residual heat, stirring occasionally, but avoid overheating, which will cause it to break.
For the Crawfish & Sausage:
- 1/2 cup Conecuh sausage
- sliced or diced
- 1/2 cup cooked crawfish tailmeat
- 1 Tbsp olive oil
- Salt
- Black pepper
- Creole seasoning
Sauté Sausage:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced Coneche sausage and cook until browned and rendered. Remove the sausage, leaving the drippings in the pan.
Combine & Season:
Add the crawfish tail meat and Creole seasoning, salt, and pepper. Sauté until the crawfish is heated through, about 2-3 minutes. Keep warm.
Poach the Eggs and Toast the Bread:
- 2 slices sourdough bread
- 4 large eggs
- 1/4 cup white vinegar
- 1 cup wild arugula
- 1 medium tomato sliced
- Butter for toasting bread (optional)
Toast Bread:
Lightly butter the sourdough slices and toast them until golden brown. Place two slices on each plate.
Poach Eggs:
Fill a pot with water, bring to a gentle simmer, and add the white vinegar. Crack each egg into a small cup first. Gently slide the eggs into the simmering water. Cook for 3 minutes for a soft yolk. Use a slotted spoon to remove the eggs and drain excess water on a paper towel.
Final Assembly
Place
The toasted sourdough slices on the plate.
Layer
A few slices of tomato and a handful of wild arugula on the bread.
Spoon
A generous amount of the warm crawfish and sausage hash over the greens.
Top
The hash with the two poached eggs.
Spoon
A generous amount of the Creole Hollandaise Sauce over the eggs and serve immediately.
