Cajun Eggs Benedict For Two Recipes

Steps:

• Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.

Steps:

• 1. FOR THE HOLLANDAISE: Add egg yolk, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender. (Or put ingredients in a regular blender)
• 2. Melt butter until a thermometer registers the butter temperature at at least 200º F.
• 3. Start blending the egg mixture with your immersion blender. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. (Blend in a few teaspoons of water to loosen it before serving, if it's too thick.)
• 4. TO PUT IT TOGETHER: Slice the sausage in half lengthwise and then slice in half again across the middle. Heat sausage pieces in a pan until edges are starting to brown
• 5. Poach eggs in hot water until whites have cooked completely, about 4 minutes.
• 6. While eggs are poaching, toast the English muffin.
• 7. Finally - put two sausage pieces cut-side down on top of each English muffin half. Top with a poached egg, sprinkle with salt and pepper. Drizzle hollandaise sauce over eggs. Garnish with chopped chives.

Steps:

• Melt butter in a skillet over medium heat.
• Saute green onions and bell pepper for 4-5 minutes or until tender.
• Add in crawfish; saute for 1 minute or so until light pink.
• Combine eggs, milk, and cajun seasoning/hot sauce to taste in a bowl; add to skillet.
• Scramble until desired doneness is achieved.
• Add more cajun seasoning if necessary; serve immediately.

Steps:

• FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings.
• FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.
• Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup.
• Southern Living.